LYNTON'S BUTTER CAULIFLOWER
Street Kitchen's North Indian Butter Chicken
tin, drained & rinsed
Bulla Cooking Cream
2 tbsp vegetable oil
2 cups basmati rice
1 tsp fenugreek
WHAT TO DO
Marinate the cauliflower and chickpeas with the garlic and ginger paste and set aside.
In a medium saucepan, heat 2 tbsp. of vegetable oil over high heat and allow to heat for 3-4 four minutes.
Add the Butter Chicken spice mix to the hot oil and leave for 5 seconds before adding the cauliflower and chickpeas, saute for 3-4 minutes.
Add the Butter Chicken sauce and cream, stir and cover with a lid, then reduce the heat to low and simmer for 15-20 minutes while stirring occasionally.
Meanwhile cook rice along with fenugreek with 4 cups of waters and a pinch of salt.
Serve garnished with coriander.
Add to your shopping list:
North Indian Butter Chicken 255g
Cooking Cream 200mL
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