Vegan Malai Kofta

When I was searching for meat free recipes I found this one for Malai Kofta via the Thermomix recipe community (link below). Traditionally an Indian dish – this Malai Kofta might seem odd because the “malai = cream” comes from ground cashews for creaminess and Kofta implies its fried – and I choose to oven bake them!!

They are incredibly tasty! I’m still refining the recipe to make the dumplings a little firmer, but thought I would share the recipe. It’s written for a Thermomix but can easily be easily made using conventional equipment!!

And the little dumplings taste delicious cold!!! You can use the sauce as a dipping sauce so it’s Perfect for lunch!

Enjoy!!! 💓 Louise

VEGAN MALAI KOFTA INGREDIENTS

Cauliflower (for cauliflower rice)

Kofta/Vegetarian Dumplings ingredients

4 red chillis

100g Cashews

1 cup frozen peas

2 carrots

1 Large Sweet Potato, (peeled)

1/2 teaspoon sea salt

1 tablespoon Garam masala

40g pine nuts

Malai Kofta Curry ingredients

1 onion

3 clove garlic

1 inch ginger

1 red chilli

20 g olive oil

1/2 – 1 teaspoon sea salt

1/2 teaspoon paprika

1/2 teaspoon cumin ground

1/2 teaspoon Ground Coriander

1 teaspoon Garam masala

1 can diced tomatoes

100g cream

METHOD- Dumplings

1. Roast sweet potato, cook peas toss in carrots with 2 minutes to go.

Or Microwave vege.

Allow to cool

2. Chop chilli, then add cashews speed 4; 3 seconds. Repeat. Make sure you leave them slightly chunky and not over grind them. Set aside.

3. Chop cauliflower in thermie. Set aside.

4. Add cooked veggies, garam masala and salt to bowl – speed 4; 4-8 seconds. You don’t want to over puree.

5. Add pinenuts – and stir.

6. Roll mixture into balls.

7. Bake in oven 200deg 15-20 min.

METHOD- Curry

1. Add onion, garlic, ginger and chilli to bowl. Chop for 3 secs on spd 7.

2. Add 20g oil, 1/2 teaspoon @: salt, paprika, cumin, coriander, 1 tsp garam masala to bowl. Saute 5 mins, 100C on spd 1

4. Add tomatoes, blend on speed 8; 30 secs.

5. Add cream to bowl and scrape down sides. Cook for 5 mins, 100C on spd 1

7. Once done combine the curry and dumplings together.

8. Serve with cauliflower rice.

Original recipe: click here