- ½ cup broccoli florets
- ½ cup chopped green beans
- 1 red capsicum, cubed
- 1 pack fresh firm tofu
- 1 tablespoon Spice Zen Butter Chicken Spice Blend
- 1 medium onion, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup tomato puree or passata
- ½ cup water
- 1 tablespoon coconut sugar
- ½ cup coconut cream
- 3 tablespoon cooking oil of your choice
- Fresh coriander, chopped to garnish
- Salt to taste
- Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
- Stir fry the vegetables and tofu in a separate pan with 1 tablespoon oil till the vegetables are just tender (about 5 minutes). Add the stir fried tofu and vegetables to the sauce. Reduce the heat and simmer for 2-3 minutes and mix the coconut cream. Garnish with chopped coriander. Serve hot with naan or rice.
0 Reviews Hide Reviews Show Reviews
- ½ cup broccoli florets
- ½ cup chopped green beans
- 1 red capsicum, cubed
- 1 pack fresh firm tofu
- 1 tablespoon Spice Zen Butter Chicken Spice Blend
- 1 medium onion, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup tomato puree or passata
- ½ cup water
- 1 tablespoon coconut sugar
- ½ cup coconut cream
- 3 tablespoon cooking oil of your choice
- Fresh coriander, chopped to garnish
- Salt to taste
- Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
- Stir fry the vegetables and tofu in a separate pan with 1 tablespoon oil till the vegetables are just tender (about 5 minutes). Add the stir fried tofu and vegetables to the sauce. Reduce the heat and simmer for 2-3 minutes and mix the coconut cream. Garnish with chopped coriander. Serve hot with naan or rice.
Customers Also Viewed
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Butter Chicken Spice Blend (Certified Organic)
Certified Organic by ACO. Gluten Free - endorsed by Coeliac Australia. Vegan Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in...
Vegetable Korma
500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas) 1 tablespoon Spice Zen Korma spice blend (adjust to taste) 2...
Paneer Makhni (or Tofu)
500 grams Paneer, cubed (or 500 grams fresh firm Tofu for Vegan option) 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1 teaspoon ginger paste 1 teaspoon garlic...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Mung Dal
1 cup Spice Zen Dehulled Mung lentil 2 tablespoon Olive oil or Ghee 1 cup Water 1 large Onion, diced ¾ cup diced Carrot (or other vegetables to your liking) 1.5 tablespoon Tomato...
Chicken Panang Curry
500 grams chicken breast or thigh fillets, diced (substitute with beef or pork) 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking oil 1½ tablespoon Spice Zen...
Chickpea & Lentil Spice Blend
A healthy, heart-warming intricate mixture of curry spices with an earthy, tart, tangy, spicy and fragrant finish, our Chickpea & Lentil Blend consists of 18 organic spices, all individually...
Chicken Korma
500 grams chicken, diced 1-1½ tablespoon Spice Zen Korma spice blend (adjust to taste) 2 medium onions pureed 1 teaspoon Ginger paste 1 teaspoon Garlic paste 3 tablespoon plain...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...