Name: Tully’z vegan butter chicken curry
Ingredients: SERVES: 2–4; 500g oyster mushrooms, torn or diced (alternatives: white cup mushrooms, tofu or ready-to-heat vegan chicken pieces); 2 finely chopped medium brown onions; 1 can of chopped tomatoes (400g); 200g coconut milk or coconut cream from a can (½ of a 400g can); 2 tbsp (25g) Tully’z Easy Vegan Butter chicken premium spice blend (see tip); 1 tbsp raw sugar; 4 Tbsp olive oil (50ml) + 2 tbsp to brown the mushrooms; ½ cup water; Salt to taste

Ingredients

SERVES: 2–4

500g oyster mushrooms, torn or diced (alternatives: white cup mushrooms, tofu or ready-to-heat vegan chicken pieces)
2 finely chopped medium brown onions
1 can of chopped tomatoes (400g)
200g coconut milk or coconut cream from a can (½ of a 400g can)
2 tbsp (25g) Tully’z Easy Vegan Butter chicken premium spice blend (see tip)
1 tbsp raw sugar
4 Tbsp olive oil (50ml) + 2 tbsp to brown the mushrooms
½ cup water
Salt to taste

Method

Heat 2 tbsp oil in a deep non-stick frying pan and cook the mushrooms on high heat for 5-6 minutes or until slightly golden. Stir occasionally.
Heat up the remaining olive oil in a pan, add onions and cook for 5–6 minutes or until golden.
Stir in Tully’z Easy Vegan Butter chicken premium spice blend, and cook for another 15 seconds.
Mix in the tomatoes, coconut milk, water, and salt to taste. Cook on medium heat for 10-12 minutes.
Stir in the mushrooms (or alternative – see tip) and cook for 2-3 minutes or until everything heats through. Taste and adjust salt.
Serve hot with vegan naan, rice, or roti.

TIP: Tully’z spice blends are can be found online and in selected stockists.

Recipe contributed by Tully’z Kitchen