Restaurant Style Indian Vegan Curry…?
Today I want to share with you this delicious Indian curry recipe that I make quite regularly at home. This recipe is based on a a vegetarian Shahi or Mughlai gravy recipe. I started working on this recipe idea because I wanted to create my favourite north-indian gravy base recipe but without the addition of the extra calories. Usually these gravies are laden with ghee, butter, cream and cashews. As much as it makes it all very delicious, it also makes it quite unhealthy if eaten in large quantities (which inevitably happens because it’s so delicious!). It can also make you feel very heavy and bloated post the meal and does not really provide much nutritional well being.
I wanted to create a restaurant style North-Indian curry recipe with all the flavour and more nutrition. I also wanted to reduce some of the fat content by removing the dairy from the recipe hence without the cream, butter or milk, which also ends up making it vegan. I also wanted the recipe to be fairly simple and with easy to find ingredients. It led me to this super delicious Indian vegan curry recipe! I have had such a great positive response to this curry that I knew I had to share with you!
The Secret Healthy Ingredient!
This recipe has a secret ingredient which not only packs in a good amount of protein and fibre but also provides a creamy flavour. Can you guess what it is?:):)
It is the humble cauliflower! Packed with protein and fibre, cauliflower is an important cruciferous vegetable to add to your regular diet. It is also a good source of vitamins and minerals, especially Vitamin K (which has anti-inflammatory benefits) and is good for gut health due to its fibre content. Known to helping fight cancer in combination with turmeric as well as being an anti-inflammatory , cauliflower is a cheap and easily available vegetable to add to your diet.
Don’t be put off by the fact that cauliflower forms the base of this vegan curry. You will never guess it’s there because it imparts no extra flavour. It however adds great texture and gives the body and creamy texture that you usually get in a rich cream based Indian curry.
A little more about this Indian Vegan Curry
I have used simple whole spices to bring the flavours together. My favourites being Black cardamom and Kasuri Methi (dried fenugreek leaves). These two spices are easily available in any Indian store and are guaranteed to ensure a restaurant style flavour. I have also added the traditional cashew nuts for added richness and texture.
This vegan curry recipe is a delicious and flavourful base. To this you can then add extra firm tofu pieces if you are vegan or paneer (Indian cottage cheese) if you eat dairy. You can also add chicken or fish if you do not follow a plant based diet. I have added a simple combination of mushrooms and peas to this base gravy recipe and find its works really well. I am also working on a recipe for a healthy, plant based Indian koftas and I will post that recipe soon as well.
You can serve this vegan curry with pita bread or white quinoa or rotis. I have made my roots with a combination of wholewheat flour and sorghum flour (bajra) to make them more nutrition dense. Let me know in the comments below if you would like the recipe for these as well.
Give this delicious Indian vegan curry recipe a try and let me know how it comes out in the comments below. As always if you do recreate this recipe and share on instagram then please use the hashtag #meghnas so that I can be a part of your healthy food journey!