Description
A quick and comforting plant-based version of the classic butter chicken, ready in just 20 minutes.
Ingredients
Scale
- 1 package Quorn pieces
- 1 cup coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons butter
- 2 tablespoons curry powder
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Melt the butter in a large pan over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Stir in the curry powder and cook for another minute.
- Add Quorn pieces and cook for 5 minutes, stirring regularly.
- Pour in the coconut milk and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until heated through.
- Season with salt to taste.
- Serve hot over cooked rice or with naan, and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg