Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 250g vegan paneer or tofu
- 300g canned and drained chickpeas
- 1 tbsp coconut oil or vegan butter
- 1 tsp fresh ginger minced
- 4-5 cloves of garlic minced
- 1 white onion chopped
- 1 tbsp curry powder
- 2 tsp garam masala
- 3/4 tsp salt
- 1/2 tsp paprika
- 1 cinnamon stick
- 3 cups tomato sauce, passata sauce
- 1 tbsp honey or brown sugar
- 1 1/2 cups chopped vegan paneer or tofu
- 1-2 tbsp Buttanutt cashew butter
- 1 cup Buttanutt almond milk
- Fresh herbs for garnish
- For serving: cooked rice & naan bread
Method
- Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes.
- Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar.
- Let the curry simmer with the lid on for about 10 minutes.
- Then after 10 minutes add the cashew butter and the almond milk.
- Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste.
- Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy!
