Vegan Butter No-Chicken

Ingredients

• 160 g vegan fillet pieces
• 1 tbsp vegetable oil
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp salt
• 1 dl passata tomater
• 1 dl vegan cream
• 1 tbsp vegan butter
• 1 tsp garam masala
• 1 tsp cayenne pepper
• 1 tbsp kasoori methi
• 1 tsp sugar
• 1 pinch fresh coriander
• 70 g chickpeas
• 70 g rice
• 1 tbsp vegan butter
• 1 tsp cayenne pepper
• 1 tsp garam masala

Method

1. Cook the rice.
2. Marinade the filet pieces in a bowl with the vegetable oil and all the spices.
3. Melt the butter in a big wok pan and put inn the vegan filet pieces. Turn the heat up and stir-fry the filetpices till golden, for about 8-10 minutes.
4. Turn the heat to medium, and blend inn the tomato sauce, more butter and the rest of the spices. Let it simmer for about 2-3 minutes. Add some salt if needed.
5. Add the vegan cooking cream and mix well till you get a golden-orange color.
6. Topp everything off with some vegan cooking cream, kasoori methi and coriander. Serve with rice.