Vegan Butter No-Chicken
2 cans or jars of jackfruit
1 white or red onion diced
3 tsp grated ginger
3 cloves minced garlic
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 ¾ cup tomato puree (no salt added)
1 tsp chili powder
¼ tsp turmeric
1 ½ tsp salt OR TO YOUR TASTE
1 cup cashew cream or coconut milk (no additives)
6 dates blended in some what OR ½ cup date paste
*cashew cream can be made by soaking 1/4 cup of raw cashews for 2 hours and blending with 1/2 cup of water.)
Instructions:
– Rinse and drain jackfruit. Set aside.
To make the taste of the jackfruit less bitter, drain, rinse and boil for 5-10 minutes. Drain again and add to dish.
– Add 2-4 tbsp of water to saucepan over medium-high heat
– Add onion, garlic and ginger.
– Cook until onion softens.
– Add tomato puree and all remain spices, except garam masala.
– Mix and cook until sauce turns into thick paste. (About 5-10 minutes)
– Cool mixture and add to blender with dates.
– Blend until smooth.
– Return mixture to saucepan.
– Add garam masala and cashew cream or coconut milk.
– Mix and add water as necessary if sauce is too thick.
– Add jackfruit to sauce and mix.
Enjoy!
