What do you call butter chicken when it has no butter and no chicken? I guess that makes it a vegetable curry. But really, it’s more exciting than that. There are two other curries on this blog: tikka masala and korma. I make those often because they are favourites but some sort of light bulb moment occured the other day when I realised I used to like butter chicken curries! It has a unique flavour (if you’re a discerning curry eater) and is rich. Yum.
I am slowing down my blog posts…1 a day has been fun but as we have grown, I’ve got some great projects on the go (which you’ll hear about soon) and I need to slow the pace down a little. But I can’t not share this one with you. It’s awesome.
So here tis.
1 spanish (purple) onion, finely diced
2 tsp lemon juice
2 tsp ground ginger
2 cloves garlic, minced
2 tsp garam masala
1 tsp cinnamon
2 tsp Indian curry powder
1/2 tsp chili flakes
2 tsp ground cumin
1/2 cup tomato puree
200g crushed tomatoes (tinned)
1/2 cup plain coconut yogurt or coconut cream
1/2 tsp salt
Saute the onion and garlic until translucent. Add in the spice mix and stir briefly until spices become fragrant. Add in tomato paste, tomatoes and 1/4 cup water and lemon juice. Stir on heat for 2 minutes, then set aside. This is your curry paste.
Saute whatever vegetables you like (pumpkin/carrot/sweet potato/onion/ spinach added at the end) and add in your curry paste. Add in coconut cream and 1/2 cup water or vegetable stock and simmer until veggies are cooked. So simple, and so, insanely delicious.