Cauliflower & Tempeh "Butter Chicken"

Updated: Dec 2, 2021



Butter Chicken was always a favorite and it was a great experience sharing it with my dad. He LOVES good Indian food, so I've been a bit bummed that it's been hard to share that with him since going plant based.


I came across a recipe from @fromthecomfortofmybowl and was super inspired to do my own version. I went a bit heavier with the tempeh just because I love it (shoutout to @tempehola that's got some of the best and cleanest ones in town!) and spices because I love the complexity of Indian cuisine.


Ingredients

  • 300g tempeh (1.5 packs from Temephola), cubed

  • 1 HUGE head of cauliflower or 2 small ones, broken into florets and stems in chunks

  • 1 large thumb ginger, minced

  • 8 cloves garlic, minced

  • 1 onion, chopped

  • 6 tomatoes, chopped

  • 2 cups coconut milk

  • 1 potato

  • 1 tbsp turmeric

  • 1 tsp cumin seeds

  • 8 pcs green cardamom

  • 1 tsp coriander seeds

  • 3 red chillies, minced

  • 1 tsp kasoori methi

  • 1 tbsp garam masala

  • Salt

  • Pepper

  • Olive oil

  • Coriander, chopped


Instructions

  1. Bake tempeh in an oven without oil at 180C until browned

  2. Boil cubed potato in coconut milk until cooked through, then blend

  3. Heat pan on medium heat with oil

  4. Fry cauliflower until browned

  5. Add turmeric, cumin seeds, cardamom and coriander seeds and fry until aromatic

  6. Add ginger, garlic and onion until softened

  7. Add pureed tomato, chillies and kasoori methi and cook for 3 mins

  8. Add in coconut milk mixture and tempeh

  9. Cook down until thickened

  10. Season with salt and pepper

  11. Finish with garam masala and chopped coriander