Vegan butter “chicken” with potatoes and veg 🥔🥘🍆🥕🍚 Ingredients • 3 medium potatoes, chunks • 1/4 head cauliflower • 1 small eggplant, chunks • handful green beans, halved • 1 zucchini, sliced • 2 carrots, sliced • juice of 1 lemon • salt and pepper • 10 peppercorns • half a stick of cinnamon • 2 bay leaves • 10 almonds • seeds from inside 3 cardamom pods • 2 tsp ground coriander • 1 tsp cumin • 1 tsp turmeric • 2 onions, diced • 3 garlic cloves, minced • 400g tin diced tomatoes • 1 cup coconut yogurt • 1 cup coconut cream • 1 tsp mustard seeds • 3 tbsp nuttlex/vegan butter Method 1. Par boil the potatoes and cauliflower until not quite fork tender. Heat a non stick pan and dry roast peppercorns, cinnamon, bay leaves, cardamom seeds and almonds until fragrant. Add into a food processor and pulse until a powder forms. 2. Heat 2 tbsp oil in a large saucepan and saute garlic and onions until translucent. Add in the spice powder from the food processor and the rest of the spices and stir until fragrant. 3. Mix in the diced tomatoes, lemon juice, coconut yogurt and coconut cream until well combined. Add this sauce into a blender and blitz until smooth. 4. Pour back into the saucepan and add in the potatoes, carrot and cauliflower, eggplant, zucchini and beans. 5. Cook until the sauce thickens and the vegetables are tender. Stir through the nuttlex/vegan butter until melted. Season to taste with salt and pepper. Serve with rice and/or naan. Enjoy! #vegan #vegetarian #curry #veganbutterchicken #dinner #crueltyfree #veganmeal #delicious #vegetables #rice #whatvegetarianseat #meatfree #potatoes #veganrecipes #cooking #whatveganseat #veganfood #vegetarianrecipes #govegan #homemade #recipetime #vegancurry #zucchini #vegansofinstagram #veganism #vegancooking













