Note: I really like the rutabaga in here. It makes the mix a little more hearty, but they really add to the cooking time…
- 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
- 1 large rutabaga (peeled and cut into 1/2″ cubes)
- 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!
- Cuisine: Indian