This vegan take on the malai kofta excludes the dumplings for a quicker curry with the same flavorful, tomato sauce. Enjoy this curry with your favorite rice or vegan naan.
Ingredients
For the kofta
- 2 russet potatoes cubed into small pieces
- 2 large carrots cut into small cubes
- 15 oz canned sweet peas
For the gravy
- 2 tbsp oil
- Generous pinch asafetida/hing can sub for onion powder
- 1 tsp cumin seed jeera
- 28 oz crushed tomatoes
- 4 oz diced green chilies
- 2 tbsp tomato paste
- 1 tbsp minced ginger not dried, ground
- 3 cloves minced garlic
- 1 tbsp coriander powder
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼-½ tsp ground cayenne powder
- ¼ cup full fat coconut cream
- ½ tsp salt adjust to taste
- ¼ tsp garam masala
- ¼ cup minced cilantro
- 16 oz firm tofu
Instructions
For the kofta
- In a sauté pan, add potato and carrots. Heat and add 1/4 cup water. Cover and cook for 5 minutes until carrots begin to soften. Top with sweet peas. Turn off heat and set aside.
For the gravy
- Blend the tomatoes, not the paste, green chilies, ginger, and garlic to make a puree. Heat the oil in a saucepan to medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the hing and cumin seeds and heat for 30 seconds.
- Add the tomato paste, coriander powder, turmeric, cayenne and cook for about 4 minutes on medium heat while constantly stirring. Add tomato mixture. Cook for 10-15 minutes over medium to low heat. Leave uncovered or vented. Stir occasionally.
- Mix in coconut cream, salt, and one cup of water. Then add cubed firm tofu and let it cook covered for 7 to 8 minutes on medium heat.
- Mix in garam masala and cilantro. Let it cook for another minute. Add kofta to pan.