First I want to start with a whinge.
Not a whinge about bad things, just me wanting you to feel sorry for me. Since I lost my job, my habit of tooth grinding has gotten so bad that my teeth are now all messed up. Since I had braces as a kid, I’m almost phobic about metal objects in my mouth, so I opted for Invisalign. Sure, I could have done without the $7k needed, but I’m kinda happy that my mouth issues are being sorted. There’s a lot of (previous) jaw bone deterioration anyway, and some of the roots on my teeth are about ¼ shorted than they should be, but at least this will prevent further damage. In the meantime, my Invisalign teeth are SORE. Have you ever had Invisalign? I’m pretty sure I would have ground my teeth into dust rather than having traditional braces… so I’m very happy with a reasonably viable option. But also…owch
And back to curry.
Butter Chicken was never a huge favourite of mine, and I never ordered when I went out – I prefer the spicier Tikka Masala or even a tasty Tandoori. But occasionally I want to mix it up, and I did with this reasonably soft textured curry. I added lots of chopped chilli to the top, because old habits die hard, and the nuts were a nice texture. I forgot about my sore teeth when I added the almonds.
I garnished this with fresh mint instead of coriander. This was because I had no coriander, but did have mint – it turned out really nice though. Surprisingly. The mint added a sweetness that was rather pleasant, in the same way basil can mix up an old Indian favourite.
I also scored by finding a vegan Butter Chicken paste, which was exciting. There are so many awesome curry pastes out now, with whole ingredients and less junk in them. I’m especially happy with the lack of milk powder in many of the newer ranges.
Are you game to try it?
- ½ head cauliflower, chopped
- 1 zucchini, cubed
- ½ cup curry sauce - Butter Chicken
- ¼ cup coconut cream (thick stuff from the top of the can)
- ¼ cup fresh mint, chopped
- ¼ cup almonds, choppped
- 1 red chilli, sliced
- Rice, to serve
- Yoghurt, option, to serve
- In a large frying pan, heat the cauliflower and zucchini in ¼ cup water. Bring to the biol, then allow to steam for five minutes with the lid on. Check to see whether the cauli has softened a bit.
- Add the curry sauce and gently stir to coat the veg. Cook for approximately 10 minutes.
- Stir through the cream with a little more water.
- Once the veg has cooked through, it's ready.
- Serve the curry over rice. Top with almonds, chilli and fresh mint. We added a dollop of coconut yoghurt too.