Mock Makhani
I actually followed this recipe pretty closely and used all ingredient it called for, except I used tofu instead of seitan, and roti bread instead of naan.
Cinnamon on sauteeing onions is my new favourite smell! It smelled nice when I added the rest of the ingredients, too.
I had a wee portion and loved it. The peanut butter was a nice touch, I forgot about it by the time I tasted it, because all I could see was the tomato, so it was a nice surprise. Peanut butter, how do I love thee, let me count the ways... Ellie says it tastes better the next day, so I'm looking forward to lunch!
Labels: "Mocked Chicken Makhani", comfort food, sour supreme, tofu
not Butter not Chicken
The first thing I thought when I started making this meal was that it was so easy to prepare. Even though I make simple curries on a regular basis, I somehow have it in my head that indian=complicated. Maybe it's just the seemingly long list of spices.
I used
Green Cuisine's Wheat Cutlets seitan rather than making my own.
I really like cooking things in the wok.
We ate the curry with brown basmati rice and spinach naan. The flavour of the sauce was really nice and smooth and the texture was comforting. The peanut butter was a really nice addition to the sauce, creating an even deeper, more delicious smell.
Sadly, I think I don't like seitan. It was a bit rubbery and spongey. Maybe it's the brand, or maybe I should have cooked it separately first. Has anyone tried this brand before who can tell me if they feel the same way? Or maybe I just need to make seitan myself. Or use a different protein.
In any case, I loved the flavour and definitely plan to make this again. The boy commented that the sauce was very much like the non-vegan version. I just finished off some leftovers with chickpeas added. I also think that the sauce would make a great potato curry!
Labels: "Mocked Chicken Makhani", curry, indian, seitan
Cinnamon on sauteeing onions is my new favourite smell! It smelled nice when I added the rest of the ingredients, too.
