Soy Curl Butter Chicken

Ingredients

• Soy Curls

  Bulter

  4 oz or 113g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  ¼ tsp or 2g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tofutti Brand, Milk Free Imitation Better Than Sour Cream

  Tofutti Brands Inc.

  8 Tbsp or 120g

• Cashew Vanilla Unsweetened Creamy Cashewmilk

  Silk

  30 ml or 13g

• Garam Masala

  Badia

  ¼ tsp or 6g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Imitation Butter

  Smart Balance

  1 Tbsp or 13g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cloves, Whole

  Castella

  ¼ teaspoon or 25g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Garam Masala

  Badia

  ½ tsp or 12g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Tomatoes

  Diced - Safeway

  ½ cup or 117g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Lite Coconut Milk

  A Taste Of Thai

  ¼ cup or 75g

• Jasmine Rice

  Compliments

  2 cup or 373g

Directions

1. Soak soy curls in hot water for 5-10 minutes until rehydrated.
2. Mix the drained soy curls with the garlic, ginger, salt, chili powder and lemon juice. Let sit while you make the cream sauce.
3. Mix together the sour cream, garam masala, turmeric and cumin and add to the soy curls, making certain to cover fully.
4. Preheat the oven to 350 degrees. Put the marinated soy curls on a baking tray and bake for 8-10 min.
5. For the sauce: Heat the butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, (- crushed), garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the soy curls to the sauce and stir well to coat. Finally, add coconut milk until sauce is smooth.