Creamy Vegetable and Cashew Butter Masala (Garlic-Free)
remixed from Creamy Vegetable and Cashew Butter Masala
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Created: 2/6/2024
Prep Time: 45 minutes
Cook Time: 30 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
This vegetarian twist on the classic Indian butter chicken combines a colorful array of vegetables and protein-packed cashews with a creamy and flavorful mushroom soup. The combination of spices and creamy sauce creates a delicious and hearty meal that is perfect for vegetarians or those looking to add more vegetables to their diet. This garlic-free version is perfect for those with dietary restrictions or who simply prefer a milder flavor.
Ingredients:
Yield: 4-6 servings
1 can Campbell's Cream of Mushroom soup
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons unsalted butter
1 onion, finely chopped
2 teaspoons grated ginger
1 cup cashews, soaked and blended into a paste
1 cup chopped carrots
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped bell pepper
1 cup chopped zucchini
1/2 cup frozen green peas
1 cup heavy cream
Cilantro, for garnish
Instructions:
Step 1
In a large bowl, mix together the mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
In a large bowl, mix together the mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
Step 2
Add the chopped vegetables to the bowl and toss to coat them in the creamy marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Add the chopped vegetables to the bowl and toss to coat them in the creamy marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Step 3
Preheat a large skillet over medium heat and melt the butter. When the butter is melted and foaming, add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large skillet over medium heat and melt the butter. When the butter is melted and foaming, add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 4
Add the marinated vegetables to the skillet and cook for 5-7 minutes, or until slightly softened.
Add the marinated vegetables to the skillet and cook for 5-7 minutes, or until slightly softened.
Step 5
Pour in the cashew paste and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Pour in the cashew paste and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Step 6
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy and the vegetables are fully heated through.
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy and the vegetables are fully heated through.
Step 7
Garnish with cilantro and serve hot with rice or naan bread.
Garnish with cilantro and serve hot with rice or naan bread.