Vegan ideas

Here are some recipe suggestions for you. You can use these recipes with just about any of Mamaji's sauces however we recommend you first check for allergens and whether you want a mild or hot option. Mamaji's Curries are created for flavour first so they are not designed to burn your mouth off either.  Enjoy!

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PREP:                     10 min

COOK:                    30 min

SERVES:                4-6

KICK FACTOR:     Mild

DIFFICULTY:        EASY

Ingredients

1  375g Mamaji’s Korma Sauce

 

2 medium zucchini (courgette), finely sliced

 

250g Mushroom, finely sliced

 

500g Pasta of Choice 

 

200g fresh baby spinach, washed and drained

 

Tablespoon of your preferred cooking oil

200g Vegan cheddar like cheese for topping

Loaf of fresh crusty bread

 (OPTIONAL for those who want more spice) 1 medium green chilli, finely diced

Method

Step 1. Pre-heat oven to 180 degrees celsius and begin boiling Pasta until cooked to your liking (5-10min)

Step 2. Add oil into medium pan and then add zucchini, chilli (optional) and mushrooms and sautee until tender. Add fresh spinach to mix and stir fry until spinach is wilted (2 minutes)

Step 3. Add Mamaji’s Korma Sauce, fill empty jar half with water, close lid and shake, then pour remains into pan. (gets all the sauce out). Stir evenly across pan and simmer for 5 minutes

 

Step 4. Turn off heat and mix pasta with veg, then pour it all into a baking dish

Step 5. Spread vegan cheese over the top of the pasta/veg mix and add to middle of oven. Bake for 15 minutes or until top golden brown

 

 Remove and serve immediately with crusty bread

Korma Veggie Bake

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Dahl Makhani (Creamy Black Lentils)

PREP:                     10 min

COOK:                    15min

SERVES:                6-8

KICK FACTOR:     Mild

DIFFICULTY:        EASY

Green and Brown Lentils can also be used instead of black, or you can mix and vary the colours. Overcooking can split the lentil and create a mushy texture.

Ingredients

1  375g Mamaji’s Vegan Budda Kicken jar

2 cans (400/420g) of black lentils

OR

Slow/Pressure cooker Recipe -800g black lentils, washed and drained

1 small handful of coriander, washed and roughly chopped

 

1 small fresh tomato (chopped into small cubes)

 

1 medium green chilli, finely sliced (OPTIONAL)

 

2.5 cups of basmati rice

OR Naan bread for 6-8 people

Method

Step 1. Wash and drain the canned lentils and then add 375g jar of Mamaji's Vegan Budda Kicken to a medium sized pot.

Step 2. Add about half of jar of water to the pot and keep on medium heat for 15 minutes. (stir occasionally and add more water to create your preferred consistency if needed)

Step 3. Garnish with tomatoes and coriander

Step 4. Serve immediately with rice or naan.

SLOW COOKER

Step 1. Add 375g of Mamaji’s Vegan Budda Kicken sauce with lentils and 3 jars of water.

Step 2. Cook for approx 6- 8 hours or follow your recommend cooker settings

Step 3. .Garnish and cover with coriander and tomatoes

Step 4. Serve immediately with rice or naan

PRESSURE COOKER

Step 1. Add 375g of Mamaji’s Vegan Budda Kicken sauce with lentils and 3 jars of water.

Step 2. Cook on HIGH heat for 15 minutes... (or follow you pressure cooker instructions) until cooker whistles. Turn heat off and leave for 10 minutes for pressure to release naturally.

Step 3. Garnish and cover with coriander and tomatoes

Step 4. Serve immediately with rice or naan

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Aloo Palak
Potato and Spinach

PREP:                     5 min

COOK:                    20 min

SERVES:                4-6

KICK FACTOR:     Medium

DIFFICULTY:        EASY

Ingredients

1 375g Mamaji’s Paprikaan Spinach Simmer Sauce

3 large white potatoes (600g - peeled and chopped into inch size cubes)

1 small handful fresh coriander, washed and roughly chopped (OPTIONAL)

-Warm Naan/ Roti Bread (4 or 5 and cut in half)

Method

Step 1. Peel and chop potatoes and boil for 5 minutes, drain and spray with cold water

Step 2. In a medium sized pan add contents of Mamaji’s Paprikaan Spinach jar into and warm on medium heat. Now add chopped potatoes and simmer on low medium heat for 15 minutes stirring occasionally. Slowly add more water into pan if desired.

Step 3. Remove from heat, pour into serving dish and garnish (optional) with fresh coriander

7. Serve immediately with warm naan or roti.

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Mango    
Vege Fry

PREP:                     10 min

COOK:                    20 min

SERVES:                4

KICK FACTOR:    Medium

DIFFICULTY:        EASY

Ingredients

1  375g Mamaji’s Mango Exotic Sauce

1 medium red capsicum (100g) cut into thin slices

-250 grams of mushrooms (sliced thick)

100g broccoli florets

200g firm tofu (diced into bite size pieces)

Tablespoon of your preferred cooking oil

200g noodles (thin or thick -your choice)

Method

Step 1. Boil noodles until tender and drain.

Step 2. In large pot or wok add oil over medium heat Add capsicum slices and mushrooms and sautee until they soften (about 4-5 minutes). Add broccoli and tofu pieces, mix and cook for a further 5 minutes until broccoli is slightly tender.

 

Step 3. Now then pour jar in Mamaji’s Mango Exotic Sauce Add a little water to empty jar, close lid and shake, and then pour remains into pot/wok (gets all the sauce out)- simmer for 5 minutes

Step 4. Mix noodles with sauce and stir, then remove from heat

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Aloo Gobi
(potato and cauliflower)

PREP:                     5 min

COOK:                    20 min

SERVES:                4-6

KICK FACTOR:    Medium

DIFFICULTY:        EASY

Ingredients

1  375g Mamaji’s Rogan Josh sauce

1 large Cauliflower head (800g) cut into 2 inch florets

2 large white potatoes (400g) peeled and cut into 2 inch cubes

 

Tablespoon of you preferred cooking oil

-(OPTIONAL) small handful of fresh coriander, washed and roughly chopped

- (OPTIONAL for those who want more spice) 1 medium green chilli, finely diced

- Roti or Naan bread for 4 people.

Method

Step 1. In medium sized pan on low/medium heat add oil, then add potatoes and cauliflower

Step 2. Immediately add jar of Mamaji’s Rogan Josh into pan, fill jar halfway with water, close lid and shake, then pour remains into pan (gets all the sauce out)

Step 3. Stir and mix sauce evenly over the veggies and simmer on low/medium heat for 15 minutes (or until tender) with occasional stirring.

Step 4. Remove from heat and add (optional) coriander and chilli. Serve with roti or naan bread

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Kashmiri Corn

PREP:                     5 min

COOK:                    20 min

SERVES:                4-6

KICK FACTOR:    Hot

DIFFICULTY:        EASY

Ingredients

1  375g Mamaji's Kashmiri Masala sauce

4 Large Corn Cobs

1 small handful of fresh coriander (washed and chopped)

OPTIONAL - 1 large green capsicum (diced or sliced - your choice)

OPTIONAL for those who want more spice) 1 medium green chilli, finely diced

Roti or Naan bread for 4 people.

OR Rice

Method

Step 1. In medium sized pan on low heat add jar of Kashmiri Masala, fill jar half with water, shake and then pour into pan- stir evenly OPTIONAL add green capsicum

Step 2. Boil corn cobs for 5-8 minutes and then remove and cut into 3 or 4 equal pieces. Pour pieces into pan and mix into the sauce. Switch to medium heat and cover with lid. Cook for 15 minutes until corn is tender.

Step 3. Remove from heat and garnish (optional) with coriander. Serve immediately with rice, pitta or roti bread.

Cheat mode: Take 3 cups of corn kernels, boil for 5 minutes and add to the warming sauce.

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Chitty Cholay
 

PREP:                     5 min

COOK:                    20 min

SERVES:                4-6

KICK FACTOR:    Hot

DIFFICULTY:        EASY

Ingredients

1 375g Mamaji’s Vindaloo Simmer Sauce

800g (normally 2 cans) of canned chickpeas, wash and drained

1 small tomato (roughly chopped) (OPTIONAL)

-small handful of freshly (washed) chopped coriander (OPTIONAL)

2 cups of rice (washed and boiled) OR

Naan/ Pita Bread

Note: You can use black chickpeas 

Method

Step 1. Pour jar of Mamaji’s Vindaloo into medium sized pan, add half jar of water to jar and pur into pan, cook on low heat and the add cold washed and drained chickpeas into pan and simmer for 15 minutes (stir occasionally)

Step 2. Add coriander (OPTIONAL) to pan and cook for 5 minutes

Step 3. Remove from heat and serve immediately with cooked rice or warm bread. Garnish (optional) with freshly chopped tomato

If using raw chickpeas it is recommended to slow soak in sealed container/bowl of water for  12 hours before cooking.