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.
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.