Vegan Butter Chick’n

Gluten Free, Vegan, Low Sulphur, Low FODMAP

This is a recipe I've wanted to recreate for a long time and I am so happy with how it turned out! Such a warming and satisfying meal. It is exactly what I'm craving in the current climate and weather.

Its all done in under 30 minutes in ONE-PAN, so it is the perfect meal prep or week night dinner recipe.

Ingredients (serves 4)

• 400g tofu firm, cubed

• 1 x 400ml can full-fat coconut milk

• 2 tbsp tomato paste

• 1/2 can of tomatoes

• 1 carrot, chopped

• 1 capsicum, chopped

• 1 cup mushrooms, chopped

• 1 zucchini, chopped

• Spices: 1 tbsp garam masala, 1 tsp cumin powder, 1 tsp paprika, 1/2 tsp cinnamon, 1 tsp ginger, 1 tsp turmeric, 1/2 tsp chilli powder

• 1 tsp dried coriander

• Salt and pepper, to taste

To serve: cooked basmati rice

Method

1. Add the veggies to a saucepan over high heat with a little olive oil (or vegan butter) and saute until slightly softened.

2. Then add in coconut milk, tomato paste, canned tomatoes, spices, coriander and salt and pepper. Stir everything together then add in the tofu.

3. Bring to the boil and turn down to medium heat and allow to simmer for 5-10 minutes or until thickened to your liking. You may need to add some extra stock/water if you want a more 'saucey' butter chick'n.

4. Then it is ready to serve with your cooked basmati rice!

5. Store any leftovers/meal prep in the fridge for up to 5 days and reheat well before eating.