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Not Butter Chicken

Ingredients

 

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

 

Directions:

 

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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