Recipe: Malai Kofta

Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.

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Ingredients

Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking

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Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2  t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk

*Or 4-6 yukon gold potatoes
**Or cornstarch

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  1. Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
  2. In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
  3. Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
  4. In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
  5. Preheat the oven to 425 ºF.
  6. Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
  7. Mix in frozen peas.
  8. Line a baking tray with parchment and spray or brush with oil.
  9. Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
  10. To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
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tofu post-food processor

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Omnomnomnomnom.

Serves ten.

Adapted from VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE.

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Recipe: Korma

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Ingredients

1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro

The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.

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**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.

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I used a coffee grinder for the cashews but you can also use a blender or food processor.

  1. Heat the oil in a skillet over medium heat.
  2. Stir in the onion, cooking until tender.
  3. Mix in ginger and garlic and continue cooking for one minute.
  4. Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
  5. Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.
  6. Garnish with cilantro to serve.
  7. Optional: serve with naan or over basmati rice.

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Simple, flavorful, delicious.

Serves four.

This recipe was adapted from Vegetarian Korma.