Vegan Butter ‘Chicken’ with Cauliflower Rice

2 tbsp vegan butter

1 pack of Profusion Pea & Fava Protein Chunks

1 litre cold water

1 large onion, diced

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tbsp garam masala

1 tsp curry powder

1 tsp ground coriander

¼ tsp cayenne pepper

3 tsp salt

85g tomato paste

400ml coconut milk

Fresh coriander, to serve

For the cauliflower rice

1 medium cauliflower, cut into florets

Handful of chopped coriander

Cumin seeds (optional)

  1. Preheat the oven to 200/180C fan and line a baking tray with parchment paper. Empty the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate.
  2. Once rehydrated, drain the protein chunks and place them in a mixing bowl with the olive oil, corn starch and 1 tsp salt. Stir gently to coat. Arrange the protein chunks evenly on the prepared baking tray and bake for 20 minutes, until golden and crispy.
  3. While the protein chunks bake, prepare the sauce: Melt the vegan butter in a large pan over a medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, 1 tsp salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  4. Remove the protein chunks from the oven and add them to the sauce. Stir to coat. 
  5. To make the cauliflower rice, pulse the ingredients in a food processor. Add to a heatproof bowl, cover with cling film, pierce and microwave for 7 minutes on high. Alternatively, add the cauliflower rice to a saucepan, and place over a low heat. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then remove from the pan. 
  6. Serve the butter ‘chicken’ curry over the cauliflower rice with a sprinkle of fresh coriander. There’s a reason this dish is so popular! Enjoy!

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