Go Back Email Link
–+ servings
Vegetarisk butter chicken - Opskrift på butter chicken vegetar
Print

Vegetarian butter chicken

Recipe for a creamy vegetarian butter chicken, packed with sweet potato and chickpeas.
Course Main course
Cuisine Indian
Nøgleord Meat-free, Vegetarian
Total Time 40 minutes
Servings 4 people
Calories 639kcal

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

Instructions

  • 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

Calories: 639kcal | Carbohydrates: 55g | Protein: 12g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 248mg | Potassium: 966mg | Fiber: 11g | Sugar: 16g | Vitamin A: 20646IU | Vitamin C: 47mg | Calcium: 159mg | Iron: 4mg