Vegetarian Recipes by KFI Sauces

Ingredients

• 1 jar (375ml) KFI Tikka Masala cooking sauce
• 3 ½ cups of cooked macaroni
• 2 cups grated Cheddar cheese
• 1 cup grated gruyere cheese

Instructions

1. Preheat oven to 350°F
2. Once macaroni is cooked according to package instructions, drain and return to the pot.
3. Add 1 jar of KFI Tikka Masala sauce.
4. Add half of the cheddar and gruyere cheeses to the mix and stir over low heat until the cheese melts slightly.
5. Pour the entire mixture into a greased 9x12 casserole dish.
6. Cover the top with the remaining cheese and bake in the oven at 350°F for 30 minutes, until the cheese topping is melted and bubbling.

Tip: add ¼ cup of bread crumbs to the to topping mix for an extra bit of crunch!

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

• 2 tbsp (30 ml) vegetable oil
• 2 large potatoes, peeled and chopped
• 2 cups (500 ml) sliced okra
• 1 onion, chopped
• 1 green pepper, chopped
• 1 jar (375 ml) KFI Tikka Masala Sauce
• 1 cup (250 ml) vegetable broth
• 2 tbsp (30 ml) chopped fresh cilantro

For Saffron Rice:

• 1 cup (250 ml) basmati rice
• 1/2 tsp (2 ml) salt
• 2 pinches of saffron threads

Instructions

1. Heat oil in a large skillet set over medium-high heat.
2. Add potatoes, okra, onion, and green pepper.
3. Sauté 3 to 4 minutes or until onion is tender and fragrant.
4. Add KFI Tikka Masala Sauce and vegetable broth.
5. Bring to a boil.
6. Reduce heat to medium-low and simmer for 15 to 20 minutes or until potatoes are tender.
7. Meanwhile, add rice, salt, and saffron to a large saucepan or Dutch oven.
8. Add 2 cups (500 ml) water and bring to a boil.
9. Cover and reduce heat to medium-low.
10. Cook, covered, for 15 minutes or until rice is tender.
11. Fluff with a fork.
12. Spoon curry over saffron rice.
13. Sprinkle with chopped fresh cilantro before serving.

Tip: Use sliced frozen okra if you can’t find fresh.

Ingredients

• 6 potatoes
• 3 tbsp olive oil
• 2 tbsp grated cheddar cheese
• ¼ cup grated parmesan cheese
• ½ tsp dried oregano leaves
• ½ tsp dried parsley
• KFI Tamarind Date Sauce

Instructions

1. Pre-heat the oven to 425F (215C).
2. Scrub the potatoes but do not peel them. Cut the potatoes in half and then cut them into wedges.
3. Boil the potatoes for five minutes in salted water.
4. Drain the potatoes and pat dry, then spread potato wedges in a single layer on a baking tray.
5. Mix the oil, spices, the KFI Tamarind Date Sauce, and herbs and drizzle on potatoes.
6. Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
7. Remove from the oven and sprinkle cheese on top.
8. Return the tray to the oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
9. Serve hot with KFI Tamarind Sauce.

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 (375ml) KFI Manchurian Sauce
• 2 tbsp (15 ml) vegetable oil
• 2 cups cut mixed vegetables
• 1 pack of Chinese style noodles (cooked according to package)

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 2 cups of cut mixed vegetables in oil for 5 minutes.
3. Add one 375 ml jar of KFI Manchurian Sauce and 1 pack of cooked noodles.
4. Stir and simmer for 5 minutes.

Tip: Top with fried onions or other crispy toppings!

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 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 tbsp (15ml) KFI Tikka Cooking paste
• 1 tbsp (15ml) plain yogurt
• 2 cups of cubed paneer
• 2 cups of red and green Capsicum (bell peppers) and red onion chopped into 1-inch squares
• KFI Garlic Chili Chutney
• Bamboo skewers (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl, mix KFI Tikka cooking paste and yogurt.
2. Add paneer and toss until coated – let it marinate in the refrigerator for 20 minutes.
3. Once the paneer has marinated, place it on skewers and alternate with vegetables.
4. Barbecue at medium-high heat for 10 minutes until paneer is cooked and golden.
5. Serve with rice.

Tip: Soak the paneer in water for a few minutes then pat dry with a paper towel before adding to marinade. The panner will stay moist inside when barbecued.

Ingredients

• 1 jar (375ml) KFI Mild Curry Sauce
• 1/3rd cup of cream
• 250 gm of lentils (black moong)
• 300 ml of water
• Salt and turmeric
• Coriander for garnish

Instructions

1. Boil the lentils in water (with ½ tsp of salt and ½ tsp of turmeric) for about 40-45 minutes.
2. Heat the oil in a pan at medium/high heat.
3. Drain the excess water from boiled lentils.
4. Add lentils into pan and stir in oil for 5 minutes.
5. Add one 375 ml jar of KFI Mild Curry Sauce and reduce heat to simmer.
6. Add cream.
7. Stir and simmer for 5 minutes.
8. Stir in one tablespoon of yogurt, garnish with fresh green chillis chopped, and serve. Enjoy with naan paratha or steamed rice.

Tip: For an even richer taste, while boiling lentils, add 1-2 whole bay leaves or cinnamon sticks.

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 Spicy Butter Chicken Sauce
• 1 tbsp (15 ml) vegetable oil
• 2 cups of cubed paneer
• 1 cup of frozen peas

Instructions

1. In a medium sauce pan, sauté paneer in oil until golden brown on all sides.
2. Add 1 jar of KFI Spicy Butter Chicken Sauce, stir, and simmer for 5 minutes.
3. Serve over cooked rice and top with a dash of KFI Mint Chutney sauce.
4. Garnish with fresh coriander.

Tip: Soak paneer in warm water for 10 minutes and pat dry before cooking. Golden fried on the outside and plump and juicy on the inside!

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.