1 (500 g) cauliflower | |
1 (300 g) sweet potato | |
240 g (1 can) cooked chickpeas | |
3 cloves of garlic | |
1 onion | |
3 - 4 tsp garam masala | |
1 tsp ground ginger | |
2 tsp ground cumin | |
1 tsp karry | |
1/2 tsp chili, flakes or ground | |
4 tbsp tomato paste | |
2 cans coconut milk | |
oil for frying | |
salt and freshly ground pepper |
The first time I made a butter chicken without chicken was about two years ago - and it was really love at first sight.
1 Done | FIRSTPreheat the oven to 200 ° |
2 Done | THENCut the cauliflower into small bouquets. Place them in a greased ovenproof dish along with the cooked chickpeas and cubes of sweet potatoes. Put the dish in the hot oven and let it bake for about 15 minutes. |
3 Done | ANDMeanwhile, cut onions and garlic and fry them in a pan in oil. Add the garam masala, cumin, ginger, curry and chili and simmer over high heat. Add tomato paste and coconut milk. Turn down heat, stir well and let it thicken slowly over medium heat until the color turns a a nice deep orange. If necessary, add a little extra water if the sauce is too thick. Season with lime juice, salt or pepper. |
4 Done | ANDBoil the rice and heat the naan breads in the hot oven. |
5 Done | FINALLYAdd the vegetables to the sauce in the pan when they are done cooking in the oven. Turn them well and let the dish simmer on low or medium heat for a few minutes before serving. |
6 Done | TIPI serve the dish here with mint - but coriander or broad-leaved parsley could be great too. |