Not Butter Chicken

This was so delicious and it was very liberating to know that I had made a curry from scratch in less than 35 minutes. Jeremy the author of the Revive cookbook suggests that you get the firm tofu and freeze it, when it is thawed it has more of a consistency of meat. You should always have some in the fridge for a quick handy meal.

Not Butter Chicken 

Makes 8x 1 cup servings

600g (20 oz) pack firm tofu

3 large carrots

1 large diced onion

2 cloves of garlic chopped or crushed

2 tablespoons oil

1 tablespoon ginger puree

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala powder

1/8 teaspoon of chilli powder

1 teaspoon of salt or to taste

2 x400g cans tomatoes blended

200ml (6fl oz) coconut cream

1. Ahead of time take your tofu, drain it, and store in your freezer for at least 2 days. It will change into a nice chicken-like texture. Defrost and slice into 2cm (1in)strips.

2. Slice the carrots thinly and roast with a little oil for 20 mins at 150C (300F)

3. Saute onions, ginger, garlic and oil in a large pot till clear

4. Add spices and mix well

5. Add tomatoes and cook for around 5 minutes or until bubbling.

6. Gently mix in the remaining ingredients.

7. Check heat and salt for your taste and add more salt/chilli as required

8. Serve on brown rice

From The Revive Cafe Cookbook” available from and all good booksellers. ¬†Copyright 2013 Revive Concepts, Used with permission

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