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!