Paleo and Vegan seem like pretty opposite diets, don't they? I mean, you pretty much have to eat grains and legumes if you're vegan, don't you? It's too bad, because I would love to do some sort of collaboration with the two lovely #&@!@ %$!-ers over at Thug Kitchen. I love those guys (and their cool not-at-all-paleo cookbook). Wouldn't it be nice to have a meal that is terrific that we'd be able to share with each other? Enter Paleo Vegan “Butter Chicken”.
Makes sense that I would look at altering one of our most popular recipes in their honor, right? There's no reason that everyone can't enjoy this amazing dish. To be honest, whatever you eat with this sauce is really just a vehicle to getting the sauce in your mouth.
It turns out there are people who eat a combination of paleo and vegan:
“Paleo Vegan, a.k.a. Pegan“
We all just want to eat real food right? Beyond that, it depends on your beliefs and priorities. But let's celebrate our commonalities rather than argue the differences, and just share some real food love.
Paleo Vegan “Butter Chicken”
Description
Note: I really like the rutabaga in here. It makes the mix a little more hearty, but they really add to the cooking time…
Ingredients
- 1 large onion (sweet or yellow)
- 1 Tbsp olive oil
- 1 1/2 tsp salt
- 2 cloves crushed garlic or 1 tsp garlic powder
- 1 Tbsp grated ginger or 1 tsp ginger powder
- 1 heaping tsp turmeric
- 1 heaping tsp paprika
- 3/4 tsp cayenne powder
- 369 ml tomato paste
- 1–2 cans coconut milk (depending on vegetable water-content)
- 1 heaping Tbsp garam masala
- 1–2 large carrots (peeled and thinly sliced)
- 1–2 portobello mushrooms (cut into 3/4″ cubes)
- 1 large eggplant (peeled and cut into 3/4″ cubes)
- 1–2 medium cauliflower (cut into bite-sized pieces)
- 1/2–1 cup cilantro (chopped)
- 1 cup cashews
- salt to taste
optional
- 1 large rutabaga (peeled and cut into 1/2″ cubes)
Instructions
- We're gonna start this off the same as the Paleo Butter Chicken: Saute onions in olive oil over medium heat in a large pot. Add 1.5 tsp salt and cook until soft and translucent.
- Add garlic, ginger, turmeric, paprika, and cayenne.
- Cook and stir continually until fragrant. As it starts to stick, you're going to want to add the tomato paste and get everything sticking to the bottom.
- Add garam masala and 1 can of coconut milk.
- If you're using rutabaga, add it now. Let it simmer until soft (stir often to keep from burning to pot).
- Add the second can of coconut milk at any time if needed.
- Add carrots, mushrooms, cauliflower, and eggplant.
- Stir often and cook until desired consistency.
- Stir in cilantro and cashews (keeping a pieces of each to garnish with – gotta make it pretty!)
- Add salt to taste.
- Now share the love!
Notes
Enjoy over Paleo Cumin Cauliflower Rice, or with Ashley's amazing naan or roti (this woman is a Paleo Genius, I swear!).
- Cuisine: Indian
Lacto-ovo vegetarian? Paleo/primal? You can use this recipe in the Butter Chicken Omelette!
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