Vegan Butter Chick‘n Curry

Step 1/7

• oil (for frying)
• ½ cup cashew

Soak the cashews in hot water. Set aside. In a pan, heat up some oil for frying and chop the veggies and aromatics.

Step 2/7

• ½ package vegan pulled chunks
• 1 tbsp corn starch
• ½ red onion
• 1½ cloves garlic

Toss the chunks in corn starch until everything is evenly coated. Fry pulled chunks until brown and crispy, take out of the pan and set aside. Now saute in the same pan the onion and garlic.

Step 3/7

• ¼ tsp curry powder
• ⅜ tsp ground cumin
• ⅛ tsp ground black pepper
• ⅛ tsp chili flakes
• ½ dash ground cinnamon
• ½ canned crushed tomato

Add the spices and toast them for a minute. Add crushed tomato and let the mixture reduce.

Step 4/7

• ½ carrot
• ¼ canned chickpea
• ½ tbsp margarine

While the tomato-base is reducing, blend the soaked cashews until smoothy and creamy. In another pot, soften the carrots in some margarine and add the chickpeas into the pot.

Step 5/7

• ½ cup vegetable broth
• 1 cups water

Add cashew cream, softened veggies and chunks back into the tomato-base. Stir in the water & broth and let that simmer for a bit while preparing the rice.

Step 6/7

• ½ cup rice
• ½ tbsp margarine
• ¾ cups water

Melt margarine in a new pot and toast the rice. Add the water and cook the rice until done.

Step 7/7

Before serving, salt the curry to taste. Serve the curry with some rice and enjoy!

Enjoy your meal!