Butter no chicken

3 persons
10 min preparation time
30 min cooking time

Ingredients:
175g BUMI seitan INDIAN
4 tablespoons olive or coconut oil
250g cauliflower
400ml coconut milk
2 tablespoons garam masala spices
2 garlic cloves
1 red onion
3cm ginger
100ml tomato puree
150g quick cooking brown rice
Coriander (to taste)
Red pepper in rings (to taste)

Supplies:
Salt and pepper
Large frying pan / wok
Medium saucepan

Preparation method

1. Boil the rice
Bring a litre of water to boil and add the rice and a pinch of salt. Boil the rice according to the instructions on the package. Drain the rice in a sieve and set aside.

2. Make the curry
Wash the cauliflower and cut into small florets. Peel and finely chop the ginger, garlic and onion. Heat the oil in the frying pan/wok over medium-high heat. Add the garam masala, ginger, onion and garlic. Stir fry for 1 minute. Add the cauliflower and seitan and stir-fry for 5 minutes until the cauliflower is golden brown.

Add the tomato paste, coconut milk and pinch of salt and simmer for 20 minutes. If you have the time you can let it simmer for 30 minutes longer on low heat for extra flavor.

4. serve with rice
Finely chop the coriander and serve the rice with curry and sauce in a bowl or on a plate with a little coriander and red pepper rings.