Indian Butter Vegetables
3 tablespoons of vegan butter (I used Nuttelex)
1 onion, finely chopped
1/4 teaspoon cinnamon
4 small cloves of crushed garlic
2 tsp ginger, minced or 1 tsp ginger powder
1/4 teaspoon garam masala***
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1/4 cup tahini
1 x 400g can diced tomatoes
1 tablespoon tomato paste
1/3 cup vegan sour cream (I used Tofutti)
1/2 cup water
1/4 pumpkin, skinned and chopped into 4cm pieces
4 potatoes, chopped into 4cm pieces
2 carrots, chopped
1/2 cup peas
In a large saucepan boil some water and add vegetables until soft but holding their shape. Alternatively you can baked them.
Heat a large saucepan or frying pan on a medium heat and melt the vegan butter.
Add the onions and the cinnamon to the pan and fry lightly.
When the onions are soft stir in the crushed garlic.
Then add the ginger, garam masala, turmeric, chili and coriander, and sauté over a medium heat.
Mix in the tahini and tomato paste.
Add tomatoes, peas and 1/2 cup water.
Cover and simmer for 20 to 30 minutes (you may need to add a little water).
Once thickened add the vegan sour cream and mix well.
Add drained vegetables and stir through.
Serve on brown basmati rice.
*** If you can't find Garam Masala here is a simple recipe;
4Tbls ground coriander seeds
1 Tbls ground cumin
1 Tbls ground black pepper
1 1/2 tsp black cumin seeds, ground
1 1/2 tsp ground ginger
3/4 tsp black cardamon
3/4 tsp ground cloves
3/4 tsp crushed bay leaves