Easy Healthy Vegan 'Butter Chicken' Curry
‘Butter’ – the sauce caries the name mostly for its creaminess which has nothing to do with dairy. It comes from soaked cashews and coconut milk (tip: soaked cashews the night before, it makes things easier).
Ingredients
- 2 sweet potatoes
- 2 small onions
- 2 garlic cloves
- 1/2 cups75g cashews soak them a night before ideally, or for at least 2 hours in hot water
- 1 cup/225g tomato sauce
- 5 tbsp coconut cream
- 1 tsp turmeric powder
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp of cumin seeds
- ¼ cinnamon powder
Instructions
- Preheat the oven to 180°C (350°F).
- Peel the sweet potatoes and cut them into pieces (see the video). Bake in the oven for 30 minutes.
- Cut the onion and the garlic into small pieces. Fry them in a pan with a little bit of oil or water for 5 minutes.
- In the meantime, blend the presoaked cashews with ¼ cups of water.
- Grind the coriander, cumin and caraway seeds together.
- Add the cashew cream, coconut cream, tomato sauce, and the spices to the pan and stir everything together. Cook it for 10 minutes to let all of the flavors combine.
- Add the baked sweet potatoes to the pan and cover with the sauce.
- Enjoy on its own or serve with rice, naan bread, or other grain!
Notes
Store the cooled leftovers in an air-tight container in the fridge for up to 3 days!
Nutrition
Calories: 481kcal
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