Not Butter Chicken



10 oz. (250 g) firm tofu, frozen and thawed


2 medium carrots, sliced thinly


½ large onion, diced


1 clove garlic chopped or crushed


1 T oil


1½ T fresh ginger, pureed with oil


½ t cumin powder


½ t turmeric


½ t coriander powder


½ t garam masala


Pinch chilli powder (optional)


½ t salt or to taste


14 oz. (400 g) can tomatoes, blended


½ c coconut cream




Roast sliced carrots in a little oil for 20 minutes at 300oF (150o C).


In a large pot, sauté onions, ginger and garlic in oil, until clear. Then add the spices and mix well.


Add tomatoes and cook for around 5 minutes or until simmering.


Cut tofu into ½ inch slices. Gently mix in remaining ingredients and bring to a gentle simmer.


Serve with brown rice. Serves 4-6.


From: The Revive Café Cookbook series by Jeremy Dixon

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