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🍽️ Vegan Butter Masala

369 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tomatoes
• 1 tbsp vegetable oil
• 15 cashew nuts
• 0.5 tsp chili flakes
• 0.5 tsp sugar
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 small cauliflower
• salt
• 2 garlic cloves
• 1 piece ginger root (thumb-sized)
• 2 tbsp vegan butter (30 g)
• 2 cardamom pods
• 3 cloves
• 1 bay leaf
• 60 ml coconut milk

Instructions

1. 1. Peel the onion and wash the tomatoes.
2. 2. Remove any tough parts from the tomatoes and chop the onion and tomatoes into small cubes.
3. 3. Heat the oil in a pan.
4. 4. Fry the onions, tomatoes, cashew nuts, chili flakes, sugar, garam masala, and coriander in it.
5. 5. Continue cooking until the tomatoes are soft.
6. 6. Transfer the mixture to a blender.
7. 7. Add 3 to 4 tablespoons of water.
8. 8. Blend everything until smooth and creamy.
9. 9. Wash the cauliflower and remove the leafy greens.
10. 10. Break the cauliflower down into small florets.
11. 11. Boil the cauliflower florets in salted water for 5 to 7 minutes.
12. 12. Drain the vegetables.
13. 13. Peel the garlic and ginger and chop them finely.
14. 14. Melt the vegan butter in a pan.
15. 15. Sauté the garlic, ginger, cardamom, cloves, and bay leaf for 1 to 2 minutes.
16. 16. Add the prepared sauce, coconut milk, and 60 milliliters of water.
17. 17. Let the sauce simmer for about 10 minutes.
18. 18. Stir in the cauliflower.
19. 19. Season the dish with salt to taste.

Nutrition per serving

• kcal: 369
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 23 g