Plant Based Butter "Chicken" Curry

Plant Based Butter “Chicken” Curry

By Lizzie Gralton
FYB Dietetics

Serves 2
Ingredients:
For Marinade:
● ½ cup coconut yogurt
● 1 Tbsp lemon juice
● ½ tsp chilli powder
● 2 tsp garam masala
● 1 tsp ground cumin
● 1 tsp turmeric powder
● 1 tbsp ginger, fresh grated or ground
● 3 garlic cloves, crushed
● 500g Firm Tofu
For Curry:
● Drizzle olive oil
● 1 Cup tomato puree / passata
● 1 cup coconut milk
● 1 tbsp honey
● Salt & pepper
● Juice of half lemon
To serve:
● 1 serve naan or basmati rice

Method
1. In a bowl combine all the marinade ingredients, set aside in the fridge for 30 minutes,
best overnight.
2. Melt oil in large pan, on medium high heat, and sear the chicken. For about 5 minutes or until pale.

3. Stir in the passata, coconut milk, and bring to simmer on low heat. Cover with lid and
allow to simmer for 15 minutes or up to 1 hour (depending on how much time you have).
4. Season with honey, salt, lemon juice and serve with rice or naan.