Ingredients
1 tablespoon coconut oil
1/3 cup store bought butter chicken paste
500g button mushrooms, quartered
1 tomato, diced
1 cup Vitasoy Greek Style Soy Yogurt – Plain
1/2 (500g) cauliflower, cut into florets
1 tablespoon coconut oil, extra
1 teaspoon brown mustard seeds, optional
Method
- Heat oil in a large frying pan over medium heat. Add butter chicken paste and cook for 2 minutes or until fragrant. Stir in mushrooms, tomatoes and ¼ cup of water and cook for 8-10 minutes or until mushrooms are coated in spices and just tender. Add yogurt and an extra ½ cup of water and simmer for a further 5 minutes or until mushrooms are cooked through.
- Meanwhile, place cauliflower in a food processor and process until it resembles breadcrumbs. Heat the extra oil in a frying pan and add cauliflower and cook, stirring, for 5 minutes or until tender. Divide cauliflower rice and butter mushrooms among serving plates.
If you prefer your butter chicken a little sweeter, add a teaspoon or two of brown sugar.
