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Whole Food Plant Based Indian Butter Chicken

yield: 4 total time: 40 minutes
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Ingredients

  • 16 ounces mushrooms roughly chopped
  • 6 cloves garlic minced
  • 1 can green chilis
  • 1 ginger ″ chunk
  • 2 onions diced
  • 16 ounces tomatoes chopped, no salt
  • 1/2 cup cashews
  • 1/2 cup soy milk
  • 2 teaspoons Garam Masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 container extra firm tofu
  • 1 cup water

Nutrition

  • Calories : 280 calories
  • Carbohydrate : 32 grams
  • Fat : 14 grams
  • Fiber : 6 grams
  • Protein : 13 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 45 milligrams
  • Sugar : 13 grams
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