Vegan Butter Chicken (Cashew-Based)

Ingredients

• 150g raw cashews, soaked 30 minutes
• 400ml unsweetened plant milk
• 60ml coconut milk
• 30ml neutral oil
• 200g onion, diced fine
• 4 cloves garlic, minced
• 15g fresh ginger, minced
• 2 green chilies, sliced
• 400g firm extra-pressed tofu, cut into 25g cubes
• 30g tomato paste
• 15g garam masala
• 8g ground coriander
• 4g ground cumin
• 2g turmeric powder
• 3 dried Kashmiri chilies, ground
• 400ml vegetable stock
• 15ml tamari or soy sauce
• 10g coconut sugar
• 200g button mushrooms, halved
• 100g fresh spinach
• 15g fresh cilantro, chopped
• 15g fresh mint, chopped
• Sea salt, to taste

Method

1. 1
   Blend soaked cashews with plant milk and coconut milk until completely smooth; pass through fine chinois.
2. 2
   Heat neutral oil in heavy-bottomed pot; sauté onion until translucent, 4 minutes; add garlic and ginger, bloom 1 minute.
3. 3
   Stir in tomato paste; cook 2 minutes, then add garam masala, coriander, cumin, turmeric, and ground Kashmiri chilies; toast spices 1 minute.
4. 4
   Add tofu cubes and toss gently to coat with spice mixture; cook 3 minutes without browning.
5. 5
   Pour in vegetable stock and cashew cream; bring to simmer and reduce heat to low.
6. 6
   Add tamari and coconut sugar; simmer 15 minutes until sauce coats back of spoon lightly.
7. 7
   Fold in mushrooms and fresh spinach; simmer 5 minutes until greens wilt.
8. 8
   Finish with fresh cilantro and mint; season with sea salt; serve with basmati rice and warmed naan.