Raj’s mom, who is from Kerala, India, makes the most delicious Indian dishes (dahls, sambars, curries, etc.). She always cooks with the perfect combination of spices. Indian cuisine involves such intricate blends of complementary spices (also known as masalas) and I am slowly learning about all the different kinds of masalas from her. To Raj’s mom, knowing which spices go well together and in what ratios is second nature (no measuring is necessary). Since my Indian culinary skills are nowhere near her level, I am always on the lookout for ready-made Indian spice blends with flavour profiles that remind me of Raj’s mom’s home cooking. Thanks to the CHFA East trade show this year, I discovered Arvinda’s awesome Indian spice blends, which allow me to cook like Raj’s mom effortlessly! Yes, this line of Indian spice blends tastes that authentic.
This past Thursday on World Vegetarian Day (October 1st), I was craving butter chicken for dinner, but I wanted to satisfy that craving with something vegetarian, healthy, and quick. Thankfully, I had some Arvinda’s Butter Chicken Masala to make myself a deliciously satisfying “Butter Cauli-Kale”. This yummy and hearty vegetarian alternative to butter chicken satisfied my craving and I think Raj’s mom would have approved! This dish was so good that I have already remade it two more times since Thursday! Since it is Vegetarian Awareness Month, I thought I should share this tasty and nutritious vegetarian recipe. It is so quick and easy too thanks to Arvinda’s Butter Chicken Masala.
Butter Cauli-Kale (Vegetarian Alternative to Butter Chicken)
- 2 1/2 tablespoons Arvinda’s Butter Chicken Masala
- 1 teaspoon unrefined virgin coconut oil
- 1 medium onion, diced
- 1 tomato, puréed
- 1/4 cup low-sodium vegetable broth
- 1 small head cauliflower or 1/2 head large cauliflower, chopped into bite-sized chunks
- 5 kale leaves, de-stemmed and coarsely chopped
- 1/2 to 1 teaspoon fine sea salt (or to taste)
- 1 teaspoon coconut sugar (or to taste)
- 1 tablespoon 100% all natural and smooth cashew butter (unsweetened and unsalted)
- In a frying pan (that is large enough to fit all the vegetables) over medium heat, sauté the diced onion in the coconut oil until soft and translucent.
- Add in the puréed tomato and Arvinda’s Butter Chicken Masala. Continue cooking and stirring the mixture until most of the moisture has evaporated and the consistency becomes thick like tomato paste.
- Mix in the low-sodium vegetable broth, chopped cauliflower, chopped kale, fine sea salt, and coconut sugar. Reduce heat to low, cover the pan with a lid, and let everything simmer for 10-15 minutes or until the vegetables have cooked to desired tenderness. If you prefer a drier consistency with little to no sauce like I do, let everything simmer without a lid and stir often to ensure nothing sticks to the pan.
- Turn off the stove and mix in the cashew butter. Serve and enjoy!
If you get cravings for Indian food and want to satisfy those cravings with delicious and nutritious food, I highly recommend alway having your favourite Arvinda’s spice blends on hand! I am still slowly learning about Indian cooking from Raj’s mom, but for those times when I am in a hurry, there are always ready-made spice blends in my pantry!