Smoky Vegetable and Cashew Butter Masala (Garlic and Clove-Free)
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Created: 2/6/2024
Prep Time: 45 minutes
Cook Time: 25 minutes
Prep Time: 45 minutes
Cook Time: 25 minutes
This vegetarian and all-natural twist on the classic Indian butter chicken combines a colorful array of vegetables and protein-packed cashews with a creamy and flavorful mushroom soup. By cooking the vegetables over smoky wood, the dish adds a unique and complex depth of flavor to the already delicious combination of spices and creamy sauce. This garlic and clove-free version is perfect for those with dietary restrictions or who simply prefer a milder flavor. This recipe is free of any artificial flavors and is made from scratch with wholesome ingredients.
Ingredients:
Yield: 4-6 servings
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 onion, finely chopped
2 teaspoons grated ginger
1 cup raw unsalted cashews
1 can homemade mushroom soup (recipe below)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup heavy cream
Cilantro, for garnish
Wood chips (such as hickory or mesquite)
Instructions:
Step 1
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
Step 2
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Step 3
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Step 4
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Step 5
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Step 6
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Step 7
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Step 8
Soak the wood chips in water for at least 30 minutes. Preheat a grill to medium heat.
Soak the wood chips in water for at least 30 minutes. Preheat a grill to medium heat.
Step 9
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
Step 10
Add the chopped vegetables to the bowl and toss to coat them in the creamy marinade. Cover and let marinate 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 let marinate for at least 30 minutes, or up to overnight.
Step 11
Drain the wood chips and place them in a foil packet with holes poked in the top. Place the packet over the grill grates and close the grill lid.
Drain the wood chips and place them in a foil packet with holes poked in the top. Place the packet over the grill grates and close the grill lid.
Step 12
Preheat a large cast-iron skillet over high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large cast-iron skillet over high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 13
Add the marinated vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly softened.
Add the marinated vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly softened.
Step 14
Transfer the skillet with the vegetables to the grill, placing it next to the wood chip packet. Close the lid and let cook for 5-7 minutes, or until the vegetables are slightly charred and smoky.
Transfer the skillet with the vegetables to the grill, placing it next to the wood chip packet. Close the lid and let cook for 5-7 minutes, or until the vegetables are slightly charred and smoky.
Step 15
Remove the skillet from the grill and place it back on the stove over low heat. Add the cashew paste and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Remove the skillet from the grill and place it back on the stove over low heat. Add the cashew paste and stir to combine. Simmer for 10-15 minutes, or until the sauce is slightly thickened.
Step 16
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 17
Garnish with cilantro and serve hot with rice or naan bread.
Garnish with cilantro and serve hot with rice or naan bread.