Ingredients

The following ingredients have 4 Servings
  • 1 large onion (sweet or yellow)
  • 1 Tbsp olive oil
  • 1 1/2 tsp salt
  • 2 cloves crushed garlic or 1 tsp garlic powder
  • 1 Tbsp grated ginger or 1 tsp ginger powder
  • 1 heaping tsp turmeric
  • 1 heaping tsp paprika
  • 3/4 tsp cayenne powder
  • 369 ml tomato paste
  • 1-2 cans coconut milk (depending on vegetable water-content)
  • 1 heaping Tbsp garam masala
  • 1-2 large carrots (peeled and thinly sliced)
  • 1-2 portobello mushrooms (cut into 3/4″ cubes)
  • 1 large eggplant (peeled and cut into 3/4″ cubes)
  • 1-2 medium cauliflower (cut into bite-sized pieces)
  • 1/2-1 cup cilantro (chopped)
  • 1 cup cashews
  • salt to taste
  • 1 large rutabaga (peeled and cut into 1/2″ cubes)

Instruction

  • We’re gonna start this off the same as the Paleo Butter Chicken: Saute onions in olive oil over medium heat in a large pot. Add 1.5 tsp salt and cook until soft and translucent.
  • Add garlic, ginger, turmeric, paprika, and cayenne.
  • Cook and stir continually until fragrant. As it starts to stick, you’re going to want to add the tomato paste and get everything sticking to the bottom.
  • Add garam masala and 1 can of coconut milk.
  • If you’re using rutabaga, add it now. Let it simmer until soft (stir often to keep from burning to pot).
  • Add the second can of coconut milk at any time if needed.
  • Add carrots, mushrooms, cauliflower, and eggplant.
  • Stir often and cook until desired consistency.
  • Stir in cilantro and cashews (keeping a pieces of each to garnish with – gotta make it pretty!)
  • Add salt to taste.
  • Now share the love!