Vegan Makhani and Daikon Slaw

by Cauldron

Ingredients

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

Directions

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.

We love coming home to our weekly fruit box. Having two small children it means we always have plenty of fruit in the house which makes meal and snack times a lot easier! It helps that the Beanies team are all super friendly and helpful.

— Emma, Ranmoor

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.