Vegan Recipes by KFI Sauces

Ingredients

• 1 jar (375 ml) KFI Mild Curry cooking sauce
• 1 tbsp of KFI Tikka Cooking paste
• 4 medium potatoes
• 50 grams of bread crumbs
• 2-3 tbsp of fresh chopped cilantro or coriander
• 2 cloves of finely chopped garlic
• 1 tbsp (15 mL) vegetable oil or butter
• Salt and pepper to taste

Instructions

1. Boil potatoes in salted water until tender, about 10-15 minutes.
2. Drain the potatoes, mash slightly, and set aside to cool.
3. When cool to touch, add KFI Tikka Masala cooking paste, garlic, and cilantro or coriander, and stir until well blended.
4. Roll the mixture into 6 to 8 round balls, then flatten each in the palm of your hand to create a Tikki.
5. Coat each Tikki in bread crumbs on both sides.
6. Heat the oil and fry the Tikki in batches until golden, turning to cook both sides.
7. When the Tikki are cooked, set aside and add one jar of KFI Mild curry sauce to the pan.
8. Heat the sauce on medium heat, then return the Tikki to the pan.
9. Simmer for 5 minutes.
10. Serve with naan or basmati rice.

Tip: For extra crunch use Panko instead of bread crumbs

Ingredients

• 1 - 375ml jar KFI Butter Mild Curry cooking sauce
• 3-4 medium zucchini cut into 1-inch cubes
• 1 tbsp (15 ml) vegetable oil or butter
• Coriander for garnish

Instructions

1. Heat vegetable oil or butter in a large saucepan at medium/high heat.
2. Add cubed zucchini, stir and sauté until cooked through and slightly golden, about 10 minutes. Season to taste.
3. Add one 375 ml jar of KFI Mild Curry cooking sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply enjoy with naan.

Tip: SAUTE SIMMER SERVE

Ingredients

• 1 Jar (375ml) KFI Vegan Butter Chicken Cooking Sauce
• 2 tbsp (15ml) vegetable oil
• 2 large Eggplant
• Roti or parantha

Instructions

1. Preheat the oven to 350 degrees F
2. Rinse eggplant, cut it in half, and place on a cooking sheet or shallow pan skin side down
3. Drizzle eggplant with 1 tablespoon of oil and place in the oven – cook for 10 minutes or until eggplant is soft when forked
4. Once cooked, allow the eggplant to cool slightly, then using a spoon, scoop the flesh of the eggplant away from the skin
5. In a medium saucepan, heat the remaining tablespoon of oil over medium heat and add the eggplant
6. Stir in KFI Vegan Butter Chicken sauce and simmer for 5 minutes
7. Serve with roti or parantha

Tip: If you have a gas stove Eggplant can be carefully cooked over an open flame for a smokier flavor.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2 cans of dark red kidney beans (540 mL each)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add rinsed beans and sauté for 2 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve with Roti, pickled onions, and coriander chutney sauce.

Ingredients

• 1 jar (395 ml) KFI Veggie Curry Sauce
• 1 pack Tofu (500g)
• 1 tomato chopped
• 1 green bell pepper chopped
• 1 small onion chopped
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
3. Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
4. Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
5. Garnish with red chili flakes and cilantro.
6. For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

Ingredients

• 1 jar (375ml) KFI Rogan Josh Sauce
• 2 diced aloo (potatoes) and chopped Gobi (cauliflower) (250 gm each)
• 2 tbsp (15 ml) vegetable oil
• Coriander and green chillies for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add Aloo (potatoes) and sauté for 2-3 minutes.
3. Add chopped Gobi (cauliflower) and cook until it turns golden brown.
4. Add one 375 ml jar of KFI Rogan Josh Sauce.
5. Stir and simmer for 5 minutes.
6. Garnish with coriander and chopped green chillies and serve with naan or serve over cooked rice.

Tip: For an even crispier taste and healthier option cook the vegetables in an air fryer before adding them to the pan and stirring in KFI Rogan Josh sauce.

Ingredients

• 1 jar (375 ml) KFI Rogan Josh Sauce or KFI Vegan Butter Chicken Sauce
• 2 cups of cooked Chana (Chickpeas)
• Coriander for garnish

Instructions

1. In a medium saucepan, stir together Rogan Josh Sauce and chickpeas.
2. Simmer for 5 minutes until chickpeas are hot through.
3. Garnish with fresh coriander and a squeeze of fresh lemon.

Tip: KFI Rogan Josh sauce is 100% vegan. And when served with Chana (chickpeas) it is a good source of dietary fiber and protein.