This is my play off of the Indian Butter Chicken, or Makhani Curry. It still uses all of the fragrant Indian herbs you find in most curries, but has a sweet buttery flavor. I have seen various iterations of this recipe, most of which use ghee or peanut oil. I like to use coconut oil to give it that rich flavor and healthy fats. This recipe calls only for green lentils, but if you want more protein you can also add 1 can of chickpeas.
- 1 1/2 cups of dried green lentils
- 1/2 onion chopped
- 1 tbs fresh ginger minced
- 1 tsp fresh garlic minced
- 2 tbs turmeric
- 3 tbs cumin
- 3-5 tbs curry powder (to taste) *can also subsitute with just cumin and clove
- 3-4 cups cauliflower
- 1 can organic chickpeas
- 1 tbs of olive oil
- 2-3 tbs coconut oil
- 3-4 tbs of tomato paste
- Salt (to taste)
- Wash Lentils with three changes of water and drain.
- Boil lentils in a pot for 20 minutes. Drain and set aside.
- In a separate pan, saute onions in olive oil. Add the garlic, ginger, turmeric, cumin and curry powder and saute for a few minutes longer.
- Add cauliflower and saute for 10 minutes, until fully incorporated with spices.
- Add the lentils, chickpeas coconut oil and remaining curry powder/spices to taste.
- Cover, reduce the heat, and simmer for 5 minutes. Just as you Turn off heat, add chard. (I like to add the leafy the greens at the end so they are not over cooked. Keep covered, for another 5 minutes before serving.
- Serve with brown rice, quinoa or on its own.