One of the the things I love teaching my clients the most is to cook once, but eat twice. This recipe is a perfect prime example, it’s divine on it’ own, but also great on home made pizza’s, lasagna or simply topped on any dish of veggies. Having extra’s for later in the week will not only save you time, but keep you on track with your clean eating.
One of the reason I love making this dish is because it’s so flexible, if you’re a non meat eater substituted chicken for any veggies of your choice. Whatever veggies you have laying around in your fridge or the produce on the clearance rack will do just great. Doesn’t matter how aged, this sauce is so tasty, it will make anything taste divine.
I’ve altered this recipe so many times, each time it just get better and better. Feel free to add your own special touch and get creative by incorporating your favourite seasoning.
DAIRY-FREE BUTTER CHICKEN
Prep Time: 20 min
Total Time: 45 min
- 2 32oz bottles of tomato sauce
- 2 medium-large sweet onions
- 2 garlic cloves
- 4 tbsp vegan butter
- 2 & 1/2 cups cream of cashew (cream or almond, coconut & dairy free yogurt work well too)
- 2-3 tbsp garam masala
- 1 & 1/2 teaspoon cayenne pepper
- 1 & 1/1 teaspoon salt
- 1 lb of organic chicken OR your favourite veggies (I used 1 head of broccoli+1 head cauliflower+3 potatoes)
If you’re making this meal the traditional way with chicken, preheat oven and toss chicken pieces in with cooking oil, masala and salt for seasoning. If you’re substituting veggies for chicken, steam veggies and add during step 3.
STEP 1: Chop onions or toss in food processor and cook for approximately 15-20 min in a medium to large pan. (I like mine caramelized so I cook them for longer on low heat.) Once onions are minutes away from being cooked, add garlic and cook for another few minutes.
STEP 2: In a large pot over medium heat add tomato sauce, onions with garlic, cream of almond and vegan butter. Once butter is melted add garam masala, cayenne and salt. Add spices in 1/2 a teaspoon at a time (especially cayenne), keep tasting untill you find your perfect flavour. The ratio of spices listed up to is what I usually use, but sometimes depending on the brand of masala I find it needs adjusting.
STEP 3: Once all ingredients have been combined into the large pot let it simmer on low for 20 min. If you prefer a richer texture add a little more vegan butter.**The sauce shouldn’t taste tomatoey, if this is the case add some more almond cream, and spices.The second time I made this recipe I used cream of coconut which wasn’t as thick as the cream of cashew and almond, and it had some sweetness to it. In this case I added more cream, since it wasn’t as rich, and more of all 3 spices to cover up the sweetness. Once sauce is ready, mix in chicken or enjoy with your veggies.
Bon appétit mon chéri!