Vegan Butter Masala

Ingredients

• 1 onion
• 2 Tomatoes
• 1 tbsp Vegetable oil
• 15 Cashews
• 0.5 tsp Chili flakes
• 0.5 tsp Sugar
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 small cauliflower
• Salt
• 2 Garlic cloves
• 1 piece Ginger root (thumb-sized)
• 2 tbsp vegan butter (30 g)
• 2 cardamom pods
• 3 Cloves
• 1 bay leaf
• 60 ml Coconut milk

Instructions

1. 1.

   Peel and chop the onion, wash and peel the tomatoes. Cut both into small pieces. Heat the oil in a pan for the gravy and sauté the onions, tomatoes, cashews, chili flakes, sugar, garam masala, and coriander for a few minutes until the tomatoes are soft. Then put everything in a blender, add 3-4 tbsp of water, and puree the gravy until creamy.

2. 2.

   Wash, peel, and cut the cauliflower into florets. Cook the cauliflower florets in boiling salted water for 5-7 minutes. Then drain.

3. 3.

   Peel and finely chop the garlic and ginger. Melt the vegan butter in a pan and sauté the garlic, ginger, cardamom, cloves, and bay leaf in it for 1-2 minutes. Then add the gravy, coconut milk, and 60 ml of water and let the sauce simmer for about 10 minutes. Stir in the cauliflower and season the vegan butter masala with salt.