Last week, Paul and I attended a charity VegBash in Royal Oak. Many vegan area vendors and restaurants displayed and sold food and products for purchase. One of our favorite restaurants, The Inn Season, served Vegan Malai Kofta. We like to try foods we don’t often make at home, so of course I have the opportunity to recreate it later. Malai Kofta is a Northern India dish. Although simple to make, the flavors and taste are beyond what I expected.
Although most Malai Kofta recipes include oil and regular flour, I made mine oil-free and gluten-free. The dish turned out just as delicious when compared to the Inn Season’s dish, but much lower in fat. Similarly, the sauce recipes I found also all contained oil, and full fat coconut milk. I also altered the sauce by using low-fat coconut milk, and only using one can for the whole recipe, instead of two.
If you avoid low-fat coconut milk, because you are following a low fat-vegan diet, I offer an o
ption with other plant milk. You could also use a tomato based sauce and completely omit the low-fat coconut milk as well. The choice is yours.
Despite making extra to take for lunches, this dish was such a hit, there weren’t any leftovers. My son and my husband went back for seconds. I served curry lime roasted cauliflower as a side, as well as curry roasted asparagus. I also made a garlic, cilantro naan, which was wonderful for dipping in the sauce.
We love spending time with family, eating, talking, and enjoying each other’s company. Food brings our family together. Although our children are older and live outside our home, they come home often to eat. They love my food, and they have chosen to live a healthy, vegan low-fat lifestyle. If you make wonderful food, they will come!Print
These delicate potato and vegetable dumplings are vegan, baked, gluten-free and oil-free. The dumplings rest in a creamy, spicy tomato sauce. My family LOVED this dish, and so will yours.
- 4 large, Baking Potatoes chopped into similar sized pieces, skin on
- 4 large, Carrots cut into similar size pieces as the potatoes
- 1 1/2 cups Frozen peas
- 1 1/4 cups Gluten-Free Brown Rice Flour
- 2 teaspoons Graham Masala
- 3 teaspoons Cumin
- 3 teaspoons Turmeric
- 3 teaspoons Fresh Ground Pepper
- 1/4 fresh chopped Cilantro
- 1 teaspoon Curry Powder
Spicy Tomato Curry Sauce:
- 2 cans Organic Fire Roasted Tomatoes
- 1 can Lite (Low Fat) Coconut Milk
- 3, seeded and diced Serrano Peppers
- 3 Cloves, minced Garlic
- 1 large, diced White Onion
- 2 teaspoons Cumin
- 2 teaspoons Coriander
- 2 teaspoons Curry Powder
- 3 teaspoons Fresh Ground Pepper
- 1/4 cup, fresh chopped Cilantro
- 2 Tablespoons Ground Roasted Cashews
Making the Dumplings Step 1:
- Wash and cut potatoes and carrots in large chunks, similar in size.
- Place in a large pot, and cover with water.
- Boil for 30 minutes until tender with a fork.
- Add frozen peas and peas and cook 3 minutes longer.
- Drain potatoes, carrots, and peas in a colander and leave to cool.
Dumplings Step 2:
- Once the potatoes, carrots and peas are cool
- Add them to a food processor and pulse until slightly mashed.
- You don’t want any large chunks, but you don’t want it like mashed potatoes either.
- Scrape contents into a large bowl.
Dumplings Step 3:
- Pre-heat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone mat.
- Add flour of choice, cilantro and spices.
- Stir with a spoon until mixed.
- The flour should be mixed in, but by hand.
- Do not use an electric mixer or your food processor.
- Using your hands, form golfball sized balls.
- Place potato dumplings on a baking sheet at least a 1/4 of an inch apart.
- Place in the oven and bake 20 minutes; roll balls around and cook another 20 minutes
- In a large, deep skillet (with high sides), sauté garlic, onions, diced onions and spices. While the onions sweet, they absorb the spices. Stir with a wooden spoons while cooking. Cook until translucent.
- Add serrano peppers and ground cashews (if you are using them)
- Cook for 3 minutes, stirring into onion mixture.
- Add two cans of diced tomatoes with juice.
- Cook over medium heat.
- Add coconut milk or plant milk of choice.
- DO NOT ADD CHOPPED CILANTRO.
- Transfer sauce to a blender.
- Blend until smooth.
- Transfer back to the pan, and cook over medium heat. It will thicken as it cooks.
- Stir often.
- Right before serving, add chopped cilantro, reserving some for garnish.
Putting it all Together:
- When your potato dumplings are done cooking, add them to the pan with the heated sauce, and gently cover the potato dumplings with the creamy tomato sauce.
- Serve in a bowl with cilantro garnish.
- I served cilantro garlic naan with my dish for dipping, but any bread will work.