Vegan Butter Chicken

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil or vegan butter
• 5 cloves garlic minced (about 5 teaspoons)
• 2 tablespoons gingerroot grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder optional
• 1 teaspoon salt
• 1 teaspoon granulated sugar optional
• 1 large cauliflower head cut into florets (about 8 cups)
• 16 oz 500 grams tomato sauce or passata
• ¾ can coconut milk full fat (14 ounce can)

For Serving

• prepared basmati or brown rice
• 2 tablespoons parsley or cilantro

Instructions

1. Spread the cauliflower florets on a baking sheet, and char under the broiler for 10 minutes at 200c (395f). This will help the cauliflower get going.
2. In a heavy bottom pan, melt the coconut oil. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute). Add all of the spices, sugar, and salt, stir and cook for a minute then add the passata, followed by the coconut milk.
3. Add the cauliflower to the sauce, and simmer until the cauliflower is cooked and sauce reduce a little. This should take around 10 minutes.
4. Serve warm over basmati rice with chopped parsley, mint, or cilantro.