The Whole Food Plant Based Cooking Show
Whole Food Plant Based Indian Butter Chicken
Calories: 191kcal
Who doesn’t love a rich creamy Indian sauce. I know our family does but most Indian sauces that are creamy use heavy cream or yogurt. Not this one. I have adapted the classic Butter Chicken recipe into a delicious Nutritarian Salt, Oil, Sugar Free Whole Food Plant Based version (wow that is a mouthful). Mushrooms replace the chicken and as Dr. Fuhrman has pointed out; cooked mushrooms can greatly reduce the chances of breast cancer! Eat up ladies and savor the comforting creamy Mushroom Butter Sauce.
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Ingredients
- 16 oz mushrooms roughly chopped
- 6 cloves garlic minced
- 3 oz green chilis
- 2 onions diced
- 1 inch ginger minced
- 28 oz tomatoes chopped
- ½ cup cashews
- ½ cup soy milk
- 2 tsp garam masala
- 1 tsp turmeric
- ½ tsp chili powder
- 14 oz extra firm tofu
- 1 cup water
Instructions
- Preheat oven to 350 degrees.
- Drain and press liquid out of tofu between two paper towels.
- Cut into bit sized chunks and place on a cookie sheet lined with parchment paper.
- Place in the oven for 15 minutes.
- Add a little water to saucepan and cook the onions, garlic and mushrooms until translucent.
- Blend tomatoes, ginger, cashews and soy milk in blender until creamy.
- Add to the pan with the onion mixture and add the spices and chilies.
- Add the tofu.
- Add a cup of water and let sauce cook down until thick and creamy.
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Nutrition
Calories: 191kcal | Carbohydrates: 23g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 927mg | Fiber: 5g | Sugar: 11g | Vitamin A: 430IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 4mg
