Vegan "Butter Chicken" with Cauliflower

Try this #meatfree "butter chicken" using cauliflower – thanks to @lefamishedcat for the recipe.

1 cup basmati rice
1 cup water
2 tablespoons coconut oil or Butter
1/3 cup spring onions green part only
1 tablespoon freshly grated ginger
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
1/3 cup tomato paste
1 can chopped tomatoes
1 vegetable stock
1 1/2 cup hot water
1 500g head cauliflower cut into florets
4 baby potatoes
1 can coconut cream
1 tsp sugar
1/4 cup coriander / Chives freshly chopped

Basmati Rice:
Wash basmati rice until the water runs clear.

Add 1 cup of cold water and 1 cup of rice to the instant pot. Start the instant pot in Pressure Cook mode for 4 minutes at high pressure with the Pressure release Valve in Sealing position.

When the instant pot beeps, do 5 minutes Natural Pressure Release, (release the pressure manually 5 minutes after the instant pot beeps, when the pot says LO5.)

Fluff the rice with a fork. Remove from Instant Pot and set aside.

Butter Cauliflower
Melt coconut oil in Instant Pot using the saute function. Add spring onions, stirring frequently, until translucent, about 2-3 minutes. Stir in ginger, all the spices, tomato paste, canned tomatoes, vegetable stock cube, 1 1/2 cups of hot water, potatoes and cauliflower.

Stir everything together then put the Instant Pot lid on and select Pressure Cook for 10 minutes. Once the Instant Pot beeps, do a Quick Pressure Release.

When the pot has released all the steam (and the float valve is down) you can safetly remove the lid.

Stir in 1/2 can of coconut cream, salt and pepper (according to taste) and 1 tsp of sugar.

Serve immediately with rice, top with more coconut cream and the fresh herbs if desired.

For more recipes by Cat, head to the link below:

https://www.lefamishedcat.co.za/