Butter Vegetables! My take on Butter Chicken with out the soy!

For the sauce:

•
2 tablespoons vegan butter, (or olive oil)

•
1 large onion, diced small

•
1 tablespoon grated fresh ginger, (or 1 tsp dried)

•
2 cloves garlic, minced

•
1 tablespoon garam masala

•
1 teaspoon curry powder ( I used Grace’s Hot Curry Powder)

•
1 teaspoon ground coriander

•
1/4 teaspoon cayenne pepper

•
1 teaspoon salt

•
3 ounces tomato paste

•
1 (13.5 oz) can of full fat coconut milk

•1/4 cup water

Vegetables:

• 1 zucchini

• 1 yellow squash

• 1 medium tomato

•1 medium potato (Diced in large chunks)

•1/2 cup sliced mushrooms

Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add all your vegetables next and stir well. Next add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined. I used 1/4 cup water to loosen up the sauce. With all the veggies and potato it can get thick and a little gummy add more if needed. Then let simmer for 5-10 minutes, stirring frequently. Serve with white rice and Vegan Naan bread!

Remember to Eat More Plants!!!