Weeknight butter chick’n

Ingredients

• 1 onion, 4 garlic cloves, 1 inch ginger
• 1 tablespoon garam masala, 1 teaspoon turmeric, chili to taste
• 1 can crushed tomatoes
• 3/4 cup soaked cashews
• 12 oz seitan or 2 cans chickpeas
• Basmati rice, cilantro, lime

Method

1. 1Sweat onion, garlic, and ginger in oil. Stir in spices until fragrant.
2. 2Add tomatoes and simmer 10 minutes. Blend with cashews until smooth; return to the pan.
3. 3Fold in seitan or chickpeas and simmer 8 minutes. Thin with water if needed.
4. 4Serve over rice. When you do not want to cook, Olive Boulevard is waiting.

Buy it in St. Louis

Independents first. Prices are typical shelf, not a live feed.

• Jay's International Foods

  3170 S Grand Blvd, St. Louis, MO 63118 · South Grand

  Garam masala, turmeric, basmati, canned tomatoes, chickpeas

  Spices from the bulk jars beat a supermarket bottle

• Vegan Deli & Butcher

  5003 Gravois Ave, St. Louis, MO 63116 · Bevo Mill

  House seitan if you are not using chickpeas

  A pack runs about $8–10

Pantry and merch

Amazon buttons are paid links. We may earn a commission at no extra cost to you. Kitchens we list do not pay for this recipe.

• Raw cashews for saucesThe base of every cashew queso and Malibu-style melt.Paid link · Shop on Amazon
• A plant-based cookbookWeeknight sauces, Sunday gravy, and the skillet cobbler habit.Paid link · Find a cookbook

Skip the stove

This plate is in conversation with Bombay Food Junkies in Creve Coeur.

Fully veganGF menu

Paid Spotlight

Sample image · not this kitchen

Indian · $$

Bombay Food Junkies

Spotlight partner: Mumbai street food, butter chick’n, and Oatly soft-serve in Creve Coeur. Plant Italia next door.

Creve CoeurToday 11am–8pm