Vegan Makhani and Daikon Slaw

by Cauldron


For the Makhani:
1 tbsp vegan spread
1 onion, diced
4 cloves of garlic, crushed
2cm cinnamon stick
2 tsp garam masala
1/4 tsp ground fenugreek
5cm piece of root ginger, peeled and finely chopped
1 red chilli, deseeded and diced
4 tbsp tomato puree
300ml vegetable stock
200ml soy cream
1 tbsp maple syrup or a pinch of brown sugar (to taste)
Salt and black pepper to taste
1 bunch chopped coriander, lemon wedges and cauliflower rice to serve (optional)

For the Mooli Slaw:
150g mooli, grated or cut into thin strips
1 tsp nigella seeds
Squeeze of lemon
Salt to taste


Gently melt the spread in a pan and fry the onion for 5 minutes until translucent. Add the garlic, cinnamon stick, garam masala and fenugreek and cook for 2-3 minutes more. Stir in the ginger, chilli and tomato puree and cook for 1-2 minutes then stir in the stock. Bring to the boil then cook on a medium heat for 20 minutes adding more stock if necessary. Allow to cool for 5 minutes, remove the cinnamon stick then blitz in a food processor or with a stick blender until smooth. Add the soy cream and cook over a medium for a further 10 minutes. Preheat the oven to 200°C and prepare the Mooli slaw by combining the ingredients in a bowl and seasoning to taste. Cover until required. Stir in the maple syrup or brown sugar into the curry sauce and season to taste. Serve with coriander and lemon wedges.

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— Dawn, Hockley

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