My first attempt was the Malai Chickpea Dumplings. The recipes have a few amounts or ingredients left deliberately vague. "Indian spice blend," for example, or "fresh ginger" without a quantity. I went with 2 tsp. garam masala plus 1/8 tsp. turmeric and 1/16 tsp. cayenne for the spice blend. I used 1 1/2 Tbsp. finely minced fresh ginger. I also used about 1/4 c. parsley as a sub for the cilantro (we hates it, precious). And I used 1 can of light coconut milk + 1 can of regular coconut milk because holy calories, Batman!
The sauce was rich, creamy, mildly spicy, and pretty darn good. Two thumbs up for an Indian vegan recipe that has that particularly Indian blend of spice and buttery mouthfeel. BUT. The chickpea dumplings basically dissolved in the sauce. They were not very dumplingy at all. Maybe I did not make them large enough or cook them hot enough? I don't know. Also, the pilaf was a disappointment. Turns out that if you dump almonds and raisins into cooked white rice, it tastes like that's all you did.
There was SO MUCH DRAMA at the dinner table because the kids wanted plain white rice, which was not available. Curries are usually a thing that works to feed the kids in my house, but this didn't work. It might if I also made plain white rice and offered the option of having the rice and curry in a chapati, burrito-style.
Vegan yogurt is really expensive. It takes much longer than you might think to make chickpea flour in a food processor. Spinach sauteed in olive oil with a little bit of onion and salt and pepper ends up tasting pretty good! (Even if it contributed to the SO MUCH DRAMA from the kids.)
Might make the sauce again, but it's too calorie-heavy to be a regular meal and the dumplings and pilaf are a no-go.P.S. Malai means 'cream', if you were wondering!
Picture from Purple Carrot