By Cherrycooks
Veggie Butter Curry
11 steps
Prep:15minCook:35min
My vegetarian version of butter chicken curry. Roasted veg instead for chicken and a healthier version of the sauce with no compromising on flavour.
Updated at: Thu, 17 Aug 2023 09:48:19 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories411.9 kcal (21%)
Total Fat20.5 g (29%)
Carbs50 g (19%)
Sugars9.8 g (11%)
Protein10.8 g (22%)
Sodium196.5 mg (10%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
The sauce
1onion
1clove garlic
1 tspground cumin
1 tspturmeric
1 tspgaram masala
1 tspground coriander
cashew nuts
250gpassata
2 Tbspgreek yogurt
Combine
Instructions
Veggies
Step 1
Peel & chop carrots & parsnips.
Step 2
Spread out on a baking tray and drizzle over oil.
Step 3
Sprinkle on salt & pepper and give everything a good mix up to coat all the veg.
Step 4
Roast in the oven at 180 degrees for 30 minutes.
The sauce
Step 5
Slice and fry the onions in a little oil, chop and add the garlic clove towards the end of this.
Step 6
Add all of the spices and stir.
Step 7
Add the nuts, passata and yogurt, stir all together.
Step 8
Pour the mixture into a blender and blend until it becomes a smooth sauce.
Combine
Step 9
Add the roasted veggies, sauce and some spinach into the pan.
Step 10
Stir together and simmer a little until everything is combined and hot.
Step 11
Serve with rice. Enjoy!
Notes
5 liked
0 disliked
