In my downtown Toronto neighbourhood, we have a magical spot called Java House to quickly and cheaply feed us in our laziest, poorest and most pressing, about-to-throw-a-hissy-fit hungry moments. If Queen West were a school or camp, Java House would basically be our cafeteria or mess hall.
There’s lots to choose from on the menu, but as in any quest for adopting a healthier diet, lots to choose from inevitably dwindles down to just a few, sort of acceptable choices. One item from Java’s menu that I’ve been lusting after since I was 17 and vegetarian, but not overly health-conscious, is their butter chicken. I won’t lie, I’ve stolen a few potatoes in my day from the plates of those who order it, so I can attest to how god damn delicious the sauce is. It’s golden, it’s curry, it’s creamy, it’s sweet, it’s spicy — it’s fucking perfect.
This is what I aspire to one day perfect; no butter, no chicken, no milk or cream, and none of the other shifty ingredients probably lurking in their thrifty kitchen. Hey, if you can give me a salad and a large entree for $6.95, I’m not going to delude myself into believing I’m not eating some sketchy shit.
This recipe comes close. Very close. If I had almond/cashew cream on hand, I probably would’ve added some of that, too. Considering I know diddly squat about Indian cooking, I think I did a pretty decent job of pulling ingredients out of my butt to concoct more or less exactly what I envisioned and hoped for when I set about making the meal. The best part is that I actually just tossed everything in the pot, left the ingredients to have an orgy while I did laundry, and BAM!
If you don’t have all of these ingredients on hand, I strongly suggest you acquire them. You don’t have to buy them often, and it really doesn’t have to be overly expensive. It’s nice to have fun, out of the ordinary flavouring options at your fingertips!
INGREDIENTS:
2 cups of whichever whole brown rice you have/like, cooked. I used an organic long grain brown rice/wild rice blend. I wish I’d had basmati!
SAUCE:
3 cans organic coconut milk
1/8 cup high grade maple syrup (adjustable to taste)
2 tbsp organic coconut oil – or as much as you like, really. can you ever have too much of the stuff?!
1 tsp each coconut butter, almond butter, sunflower seed butter, pumpkin seed butter (or whichever creamy nut butter you have!)
1/2 cup white wine (I used dry, but something a little sweeter, like Riesling would probably be awesome)
1/2 cup filtered water
1/4 cup golden curry powder (adjustable to taste)
1/8 cup of turmeric (or as much as you want – it’s so good for you that you can’t really put too much!)
1 tbsp cumin
1 tbsp dehydrated shallot flakes (or you can use fresh shallots, of course, if you’re not being lazy like I was)
1 tsp true cinnamon
1 tsp garam masala
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/4 tsp chipotle pepper flakes (or any chili flake you like/have, really)
freshly ground black pepper to taste
real sea salt or himalayan mountain salt (any salt with real mineral content) to taste
4-5 medium-sized organic, yellow-fleshed potatoes, cut into large chunks, rinsed under cold water
if you like tofu or have a tasty chicken substitute & are willing to ingest whatever surprises are in that, toss it in the mix too!
** You can also change this recipe up a bit by blending a mango and a handful of basil in with some of the coconut milk before adding it to the pot.
DIRECTIONS:
1. cook rice
2. toss all of the sauce ingredients in a large pot, cook covered on low-medium heat (5 on my stovetop) for 45 minutes. cook uncovered for another 30 minutes or so, or until sauce reduces a bit, potatoes are cooked, and all the flavours intensify. feel free to add more of any of the spices listed.
3. EAT.
I didn’t remember to take photos while preparing, and I have one crappy iPhone photo to show, because the members of my household demolished everything as soon as it was ready to eat.
WINE PAIRING:
Go for an off-dry or slightly sweeter white wine, like a Riesling or Gewurztraminer. I like:
Jackson-Triggs Black Series Crisp & Lively (a sweet Riesling/Gewurztraminer blend)
Strut or Open Riesling/Gewurztraminer
Inniskillin Late Autumn Riesling
I suppose you could go for a super light Pinot Noir or Cabernet Franc if you insist on a red!
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