No-Fuss Vegan 'Butter Chicken'

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs spring onion
• 2clov garlic
• 200g plant-based chicken-style strips
• 10g masala seasoning
• 50g tomato paste
• 400g diced tomatoes
• 200ml coconut milk
• 150g basmati rice
• 15ml vegetable oil
• 20g plant-based butter
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Peel the sweet potato, then cut into 2cm chunks. Thinly slice the spring onion. Thinly slice the garlic. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice.
2. Step 2 — Cook chicken-style strips
   Heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken-style strips, stirring occasionally, for 3-4 mins until browned and warmed through. Remove from the pan. Add the garlic, masala seasoning, 1½ tbs tomato paste* and 20g plant-based butter to the pan and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer curry
   Add the sweet potato, half the tomatoes*, 60ml (¼ cup) coconut milk, ½ tsp sugar and 60ml (¼ cup) water to the tomato paste mixture. Bring to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, for 18 mins or until the sweet potato is tender. Stir in the chicken-style strips and cook for 1 min or until warmed through. Remove the pan from the heat.
4. Step 4 — Cook rice
   While the curry is simmering, cook the rice in the pan of boiling water for 12 mins or until tender. Drain.
5. Step 5 — Serve up
   Taste the 'butter chicken', then season with salt and pepper. Divide the rice and 'butter chicken' among bowls. Scatter over the spring onion, drizzle with 2 tbs coconut milk* and enjoy!
6. Step 6 — Make it yours
   Like it crunchy? Scatter the 'butter chicken' with chopped cashews or slivered almonds, if you have some on hand.

Allergens

Sojabohnen, Sulfit