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Vegan Makhani with Indian Bites and Mooli Slaw

Vegan Makhani with Indian Bites and Mooli Slaw

  • cauldron-prep-icon


    10 minutes

  • cauldron-cook-icon


    35 minutes

  • cauldron-serves-icon



  • cauldron-cuisine-icon



The ginger, lemon and garlic flavours of the Cauldron Indian Bites combine with this richly satisfying curry sauce to make a flavoursome and satisfying tea or supper.

  • Prep

    10 minutes

  • Cook

    35 minutes

  • Serves

    Serves 2





  • Ingredients for the Makhani

  • 1 pack Cauldron Indian Bites

  • 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)

  • Ingredients 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 200C and cook the Cauldron Indian Bites as per pack instructions.

Meanwhile, 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.

Add the Indian Bites and serve with coriander and lemon wedges.