Malai translates to cream and this is one of the creamiest curries I’ve ever made without actually using any cream or coconut milk (the usual vegan suspect).
Traditionally this dish is made from cream and cashews to give it the glorious richness. Those are however two ingredients I’m staying away from, the first to be vegan and the latter as my daughter is allergic. So if you are in a similar situation this will be the perfect fix.
You can sub in any veg or tofu or kofta into this dish, it’s the sauce that gives you all the feels. This recipe really is vegan malai goals!
Serve up with a beautiful soft naan.
10 mins
20 mins
4
Ingredients
1 Cauliflower
2 Sticks Celery
350g Silken Tofu
¼ Tsp Asafoetida Powder
1 ½ Tsp Coconut Oil
4 Medium Tomatoes
1 Inch Ginger (Diced)
1 Green Chilli
2 Tbsp Butter
½ Tsp Cardamom Powder
1 Tsp Cumin/Coriander Powder
½ Cup Water
2 Bay Leaves
1 Inch Cinnamon Stick
1 Star Anise
½ Tsp Turmeric Powder
1 ½ Tsp Garam Masala
½ Tsp Red Chilli Powder
½ Tsp Paprika Powder
½ Tsp Agave Syrup
1 Tsp Himalayan Salt
1 Tsp Shelled Hempseeds
