Vegetarian Mama's video: Creamy Butter Chickpeas: A Vegetarian Twist on Classic Butter Chicken

Türkçe açıklama en alttadır Vegan Butter Chickpeas! This dish celebrates the versatility of plant-based ingredients, offering a symphony of flavors that are sure to tantalize your taste buds. Join us as we explore the creamy richness of cashew milk, the aromatic blend of spices, and the wholesome goodness of tender chickpeas. Whether you're a seasoned vegan or a curious food enthusiast, this recipe promises to elevate your dining experience and nourish your body. Its creamy texture, infused with fragrant spices and a touch of sweetness from Medjool dates, creates a culinary masterpiece that never fails to delight. Each spoonful is a journey of flavors, inviting you to savor the richness of plant-based cooking. Plus, the addition of Medjool dates adds a natural sweetness that enhances the overall depth of flavor, making it truly irresistible. This recipe isn't just delicious—it's also packed with anti-inflammatory ingredients that support your overall well-being. Turmeric, ginger, garlic, and Medjool dates are known for their potent anti-inflammatory properties, helping to reduce inflammation and promote optimal health. Combined with the protein and fiber-rich chickpeas, this dish is not only satisfying but also nourishing for both body and soul. It's a wholesome and nourishing option for anyone looking to prioritize their health without compromising on taste. By choosing plant-based ingredients, we not only reduce our environmental footprint but also celebrate the abundance of flavors and textures found in nature. It's a celebration of plant-based elegance, crafted with love and passion, and destined to leave you craving for more. Ingredients: 1/3 cup raw cashews 1 cup water 2 tablespoons coconut oil 1 yellow onion, diced 5-6 cloves garlic, roughly diced 1 tablespoon ginger, grated 1 tablespoon garam masala 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon paprika 1 medjool date, pitted and chopped (for sweetness) 1 can (14 oz) diced tomatoes 2 cups cooked chickpeas Fresh chopped coriander, for garnish Cooked wild rice, for serving Instructions: In a blender, combine raw cashews and water. Blend until smooth to make cashew milk. Heat coconut oil in a pan over medium heat. Sauté diced onions until translucent. Add diced garlic and grated ginger to the pan. Sauté for 1 minute. Introduce spices: garam masala, ground cumin, turmeric, and paprika. Stir until fragrant. Add chopped Medjool date to the pan for sweetness. Stir to combine. Add canned diced tomatoes to the pan. Sauté for 5-7 minutes. Pour in the cashew milk from the blender. Bring to a simmer and cook for an additional 5 minutes. Transfer the sauce to a blender and blend until smooth. Pour the blended sauce back into the pan. Bring to a simmer and cook for 10 minutes. Add cooked chickpeas to the sauce. Stir to coat evenly. Simmer for an additional 5-10 minutes. Serve hot over cooked wild rice. Garnish with fresh chopped coriander. Enjoy your flavorful vegan butter chickpeas! Experience the magic of plant-based cooking with our Vegan Butter Chickpeas recipe. From the creamy cashew milk to the aromatic spices and the natural sweetness of Medjool dates, each element of this dish is carefully crafted to delight your senses and nourish your body. Whether you're a seasoned vegan or a newcomer to plant-based eating, this recipe invites you to explore the endless possibilities of compassionate cuisine TÜRKÇE Malzemeler: 1/3 su bardağı çiğ kaju fıstığı 1 su bardağı su 2 yemek kaşığı hindistancevizi yağı 1 adet sarı soğan, doğranmış 5-6 diş sarımsak, iri doğranmış 1 yemek kaşığı zencefil, rendelenmiş 1 yemek kaşığı garam masala 1 çay kaşığı kimyon 1/2 çay kaşığı zerdeçal 1/2 çay kaşığı tatlı kırmızı biber 1 adet medjool hurma, çekirdeği çıkarılmış (tatlandırma için) 1 konserve kutu doğranmış domates 2 su bardağı pişmiş nohut Taze doğranmış kişniş, servis için Pişmiş yabani pirinc veya basmati pirincten pilavla servis edebilirsiniz. Hazırlanış: Bir blendere çiğ kaju fıstığı ve su ekleyin. Pürüzsüz olana kadar karıştırın ve kaju kreması elde edin. Orta ateşte bir tavaya hindistancevizi yağı ekleyin. Doğranmış soğanları şeffaf olana kadar soteleyin. Doğranmış sarımsak ve rendelenmiş zencefili tavaya ekleyin. Bir dakika kadar soteleyin. Zencefil, kimyon, zerdeçal ve tatlı kırmızı biber ile baharatları ekleyin. Kokusu çıkana kadar karıştırın. Tavaya doğranmış Medjool hurmayı tatlandırıcı olarak ekleyin. Karıştırın. Doğranmış domatesi tavaya ekleyin. 5-7 dakika kadar soteleyin. Blenderdaki sütü ekleyin. Birkaç dakika kadar kaynatın ve karıştırın. Hazırladığınız sosu blendere aktarın ve pürüzsüz olana kadar karıştırın. Karışımı tekrar tavaya ekleyin. 10 dakika kadar pişirin. Pişmiş nohutları tavaya ekleyin. Eşit şekilde kaplanması için karıştırın. Ekstra 5 dakika daha pişirin. Yabani pirinç beya basmati pirinci pilavı üzerine sıcak servis yapın. Taze doğranmış kişniş ile süsleyin.