We don’t know about you, but whenever we've had a vegan Indian sauce at a restaurant they make it without the ghee, and without fail it’s very dry. So, we set about tackling this and have adapted this recipe from Café Delights' chicken one using vegan alternatives and they make a flavoursome, juicy sauce. I used vegetables in mine instead of chicken but you could always use vegan chicken-style pieces! James used some This Isn't Chicken in his portion (review available here). We love to eat it with our home-made naans!
Ingredients Serves 4 (or three large portions)
For the marinade:
10 baby potatoes, halved or quartered (even better if you can be bothered to peel them) 2 large tomatoes, cut into wedges ½ cup Alpro Greek Plain Yoghurt 3 cloves garlic, minced ½ tablespoon of finely chopped fresh ginger 1tsp garam masala ½ tsp turmeric ½ tsp ground cumin ¼ mild chilli powder ½ tsp salt
For the sauce:
1 tbsp vegetable oil 1 tbsp flora buttery (or other buttery spread) 1 small onion, finely chopped 3 garlic cloves, minced ½ tbsp grated fresh ginger ¾ tsp garam masala ¾ tsp ground cumin ½ tsp turmeric ½ tsp ground coriander 400g tin chopped tomatoes 1 tsp mild chilli powder 2/3 cup soya single cream ½ tsp brown sugar Fresh coriander to serve
How to make it:
Boil the baby potatoes for 10 – 12 minutes so they’re mostly cooked but still have a bite.
Mix together the marinade ingredients: yoghurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Add in the drained baby potatoes and tomato wedges and marinade for 15 minutes (or longer if you wish)
After it’s marinated, batch cook the vegetables in 1 tbsp oil until they’re golden on each side. Then, place in a separate bowl until later.
In the same pan, melt the butter and cook the onion until soft and translucent.
Add in the garlic and ginger and cook for a minute more.
Tip in the spices: garam masala, cumin, turmeric and ground coriander and cook for a minute more.
Now, add in the chopped tomatoes, chilli powder and salt. Simmer on a low heat for 14 minutes. It should reduce and become a reddish brown colour.
After 14 minutes, stir in the Alpro single cream and ½ tsp brown sugar and ensure it is thoroughly combined. Then, add in your vegetables and cook for a further 10 minutes on a low-medium heat, ensuring it is thoroughly cooked through.
Serve piping hot with coriander as a garnish. Enjoy!