Butter chicken from recipetineats.com

  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Dal Tadka from fatfreevegan.com

  • easy-dal-tadka11/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
  • 1/2 cup split red lentils (masoor dal)
  • 3 cups water
  • 1 large tomato, chopped
  • 1/2 large onion, chopped (set aside other half)
  • 3 cloves garlic, minced
  • 1 teaspoon ginger root, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (if desired)
  • 1/2 teaspoon garam masala plus more to taste (see my recipe)
  • 1/2 large onion, sliced
  • 1/2 teaspoon red pepper flakes (or to taste)

Instructions

  1. Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker(see Notes below for regular stovetop cooking). Cook at high pressure for 10 minutes and allow pressure to drop naturally for 10 minutes. Open lid carefully and check to make sure lentils are tender. If not, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
  2. While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
  3. Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.

Notes

If cooking without a pressure cooker, bring ingredients to a boil in a large, heavy saucepan, reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dal take different amounts of time, so allow at least 30 minutes.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)