VEGAN TIKKA MASALA

This tasted like it was from an Indian restaurant!! Oh My Gosh, so very good. The recipe has Instant Pot instructions but I made it on the stove since most of my patients don't have an Instant Pot.

You can find the recipe at “Ela Vegan” recipe blog: VEGAN BUTTER CHICKEN (INSTANT POT TIKKA MASALA)

Here is the link for ordering Butler Soy Curls.

What I did differently and clarifications:

-Did not use oil/butter, used dry sauté technique (medium heat, stir constantly, add splash of water if ginger, garlic, bell pepper start to stick)

-Used 5 cloves of garlic

-Used some yellow curry powder and some red curry powder since what I had on hand

-Reduced the salt to 1/2 tsp

-Used canned tomato sauce

-Used reduced sodium vegetable broth for soaking the soy curls

-Used cashew cream instead of canned coconut milk

How I made cashew cream:

In a high speed blender combined 1 cup raw cashews and 1/2 cup water. Let them soak for 1 hour before blending. (If you do not have a high speed blender then best to soak the nuts overnight.)