Creamy butter chicken, made vegetarian – so the chicken is replaced with sweet potato, chickpeas and red pepper. Full of flavour, rich and completely irresistible.
You can also use hokkaido (red kuri) or butternut squash, and the chickpeas and pepper can easily be swapped for courgette, aubergine or similar. So make it with the vegetables you prefer.
Vegetarian butter chicken
Recipe for a creamy vegetarian butter chicken, packed with sweet potato and chickpeas.
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Ingredients
- 500 g sweet potato, cut into bite-sized pieces – hokkaido (red kuri) squash or butternut squash can also be used
- 25 g butter
- 1 onion, roughly chopped
- 3 cloves garlic, finely chopped
- 2 cm fresh ginger – finely grated, about 1 tbsp
- 1 red pepper, diced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp mild chilli powder
- 3 tbsp tomato purée
- 1 tin chopped tomatoes
- 400 ml whipping cream (38% fat) or cooking cream
- 1 tin chickpeas, rinsed and drained
- 1/2 tbsp sugar
- Salt and pepper
- Oil
- Rice and flatbread, to serve
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Method
- Heat a little oil in a frying pan and fry the sweet potato until well browned all over. Season with salt and pepper.If you want to save on washing up, you can take the potatoes out of the pan once they are lightly browned, set them aside and make the sauce in the same pan. Blend the sauce, then "cook" the potatoes until tender in the sauce. I prefer, though, to leave the potatoes over a low heat and let them cook in the pan until completely tender – I find they get a lovely texture and flavour that way.
- In another deep frying pan, or a saucepan, melt the butter with a tablespoon of oil and sweat the onion in it until soft and translucent.
- Add the garlic, ginger and spices and warm through for a couple of minutes, without letting them brown.
- Add the tomato purée and cook for a minute or so before adding the chopped tomatoes, cream and sugar.
- Heat the sauce through briefly and blend it until completely smooth, either with a stick blender or by pouring it into a blender.
- Pour the sauce back into the pan/saucepan and heat it through well for 5-8 minutes, stirring as you go.
- Fry the peppers with the potatoes for a couple of minutes, then tip them into the sauce together with the chickpeas.
- Let everything heat through well for 10 minutes. If the potatoes are not yet tender, simply give them a little longer. It depends on their size, and on whether they were only browned off or cooked through in the other pan while the sauce was being made.
- Season the sauce with salt and pepper, and serve with boiled rice and freshly baked flatbreads or naan.Scatter over a good handful of parsley, if you like.
Nutrition
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Kan den laves en dag i forvejen
Hej Laura
Det kan den sagtens ja:)
Warm wishes, Dianna
Tusind tak for en meget lækker opskrift, som også sønnen på 11 spiste godt af.
Skiftede den søde kartoffel ud med tyndtskåret sommerhvidkål, der lige fik 5 minutter på panden sammen med peberfrugt.
Det var rigtig lækkert med noget knas.
Den er virkelig god og mine piger elsker den
Hej Maria
Åhhh hvor dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Nem og cremet
Tusind tak for de fine stjerner 🙂
lavet med græskar, super lækkert
Hejsa
Hvor er det bare dejligt at høre, – tusind tak 🙂
Warm wishes, Dianna
Den smager virkelig fabelagtigt!
Tror du den kan fryses?
Hej Louise
Hvor er det dejligt du kan lide den, tak:)
Personligt har jeg ikke gode erfaringer med at flyde sød kartoffel, – synes den får en mærkelig konsistens.
Så jeg ville fryse den uden sød kartoffel, og så tilsætte det hed opvarmning i stedet for:)
Warm wishes, Dianna