I rarely look up recipes, tending instead to recreate a dish based on my knowledge and intuition. However, sometimes I just can’t seem to get it right so I search for the answer online or in books. This is how I came across one of my favourite ever recipes, “Dairy-free Malai Kofta With Creamy Cashew Curry” by Susannah Louise. While I highly recommend making this recipe exactly as it’s written (it’s seriously delicious), the sauce can be used in various other applications. I’ve changed the recipe around a little to suit my own needs and preferences but you’ll definitely be able to see the similarities.
1 tbsp canola oil
1 medium onion, chopped
2 cloves of garlic, minced
1 tsp of fresh ginger, finely grated or minced
1 fresh green chilli finely sliced
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 can of diced tomatoes
1 tsp garam masala
2 tbsp cashew butter
200mls soy milk
1 tsp dried kasuri methi (fenugreek) leaves
5-6 cups of your favourite vegetables, if you want to replicate this exactly I used:
2 small potatoes
1/2 cup of sweet potato
1/2 cup pumpkin
1/4 of a large capsicum
1/2 cup of broccoli, florets and stem
1/2 cup of rehydrated dried Judas ear (aka black fungus)
- Pour oil into a pan and heat it to a warm, but not frying temperature, add onion and sautee until onion is translucent and begins to brown. Add ginger and garlic and stir over heat for a few minutes.
- Add the fresh green chilli and stir again for a minute
- Add chilli powder and turmeric, stirring to ensure the onions are coated in the spices
- Add tinned tomatoes, cover and allow to gently simmer for around 10 minutes
- Add garam masala and cook for a further 5 minutes
- Add the cashew butter and soy milk, stir thoroughly over heat for 5 minutes
- Add kasuri methi leaves, stir and cook for another few minutes
- Add the vegetables in order of which takes longest to cook, in my case potato, sweet potato, pumpkin, and tofu were first in and I left them to cook, covered for about 10 minutes in the gravy, then added the rest of the vegetables and left it to simmer, covered, until all vegetables were tender.
- Serve! On a bed of basmati rice, or with a piece of home-made garlic and coriander naan is how I like to take it.
Eating one serve of this provides you with at least two serves of vegetables, helping you to get 5 serves a day!
Heard that turmeric can cure you of all sorts of ailments? Check out what I have to say over on nutrition tidbits!