Vegan Butter “Chicken” Recipe

In celebration of Meatless May, we are sharing vegan recipes that will teach you how to use some our favourite meat replacement products available in South Africa. On The Greenside offers a locally made versatile and delicious chicken replacement made from pea protein. You may remember On The Greenside from our “Chicken” Mayo pizza on World Pizza Day, or the successful Veganuary 2021 burger special in collaboration with HUDSONS. Try out this delicious plant-based twist on a comforting Indian style curry.

The Easiest Vegan Butter “Chicken” Recipe

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!

Prep Time 15 min

Cook Time 30 min

Total Time 45 min

Servings: 4

Author: Tamaryn Small

Ingredients

For the sauce: • 2 tablespoons vegan butter (or olive oil) • 1 large onion, diced small • 1 tablespoon grated fresh ginger • 2 cloves garlic, minced • 1 tablespoon garam masala • 1 teaspoon curry powder • 1 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1 teaspoon salt • 100g (100ml) tomato paste • 1 can full fat coconut milk • 1 teaspoon olive oil • 1 x 250g On The Green Side Tender Fillets For serving: • 4 cups cooked basmati rice • chopped coriander • Naan bread

Instructions

1. Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer on a low heat for 5-10 minutes, stirring frequently. 2. Shred the tender fillets. In a separate pan, add 1 teaspoon olive oil & pan fry on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander. Enjoy!