INGREDIENTS

1 pkg West Coast BBQ Bites (37g)

1/2 tsp each of garam masala, paprika, salt, and turmeric

2 tsp ginger paste or minced ginger

2 tsp garlic paste or minced or 3/4 tsp garlic powder

2 tsp lemon juice

1.5 tsp water 

1.5 tbsp cornstarch or other starch such as arrowroot

1 tsp nutritional yeast (optional)

1 tsp oil

Butter Sauce: (or use your fav Butter Chicken Sauce)

1 tsp oil or vegan butter

3 cloves of garlic finely chopped

3 large ripe tomatoes or 1 (15 oz) can diced tomatoes

1 inch cube of ginger, plus 1/2 inch julienned or thinly sliced into sticks

1 hot or mild green chile julienned or thinly sliced

Cashew Cream = ¼ cup raw cashews blended with ½ cup water

1/2 tsp garam masala

1/2 tsp paprika or kashmiri chili powder

1/4 to 1/2 tsp cayenne

1/2 cup water

1 tsp kasoori methi - dried fenugreek leaves

1/2 tsp salt

1/2 tsp sugar or other sweetener of preference

DIRECTIONS

1. Cook the West Coast BBQ Bites:

• Soak. Add bites, garam masala, paprika, salt, and turmeric to 1 cup hot water. Stir and let soak for 3 minutes.

• Sizzle. Heat 1-2 tbsp oil on non stick pan over med-high heat. Add seasoned ulivit bites with water and cook until water is absorbed and golden brown crust on sides.

2. Make the Butter Sauce:

1. Heat oil in a skillet over medium heat. Add garlic and cook until golden. You can also add in 1 bay leaf and 1 cinnamon stick with the garlic for additional flavor. Remove these before serving.

2. Puree the tomato with the chopped ginger and half the green chile. Add to the skillet and cook until the puree starts to thicken and does not taste raw tomatoey. Don’t wash the blender.

3. In the same blender, blend the cashews and water until smooth. Blend the cashews for a minute, let it rest for a minute and then blend again for a minute for a creamy result. Works with unsoaked cashews.

4. Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, fenugreek leaves, salt and sugar and mix well. Use 1/2 cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust salt, heat (add cayenne) and sweet. Add more water if needed for preferred consistency. Add more cashew cream for creamier.

   3. Serve:

   Add the ulivit bites to sauce. Simmer for a minute. Mix in the julienned ginger and green chile. Add a drizzle of the cashew cream and other garnishes such as pepper flakes, chopped cilantro. Serve over naan, rice or roti.

Notes:

Nut-free: Use full fat coconut milk

To sub fenugreek leaves: Use 1/4 - 1/3 tsp powdered fenugreek (fenugreek seed powder), or 1/4 tsp ground mustard.

 

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Inspired by Vegan Richa