Veg Makhanwala and Okra Curry

As I start to wind down the last week of work before I go on my yearly visit to India I feel a curry recipe is called for, so I am sharing with you two recipes. I adapted the first recipe earlier this year and had planned on sharing with you all then but somehow spaced it out.
So here is Mak’s (my beloved’s) favourite curry recipe. He used to eat this at a restaurant called Prem’s in Pune India, in those days he was vegetarian and not yet vegan. The original recipe has paneer and lots of cream however he was equally happy with this vegan version of it.  
For those who live in the same hemisphere as I do okra is not in season so the okra recipe you can print out and save for later for when okra comes into season. For those who live where okra is presently growing lucky you, this is my all time favourite curry recipe.


Vegan Makhanwala

3/4 cup cauliflower chopped into small florets
1 medium sweet potato or regular potato diced
10 beans cut small on an angle
1 cup diced carrots
1 red capsicum diced
10 mushrooms cut into 8 pieces
1/3 cup peas
1 tsp salt 
1 cup coriander leaves


1½ cups chopped tomatoes 
5 tbsp soaked cashews
2 cm ginger roughly chopped
2 tbsp olive oil or other unrefined organic oil 
1 bay leaf
¼ tsp turmeric
1 tsp cumin seeds
2 tsp home made garam masala (see my cook book for recipe)
½ to 1 tsp chilli powder 
1 fresh chilli (optional and if you like your curry hot)
1½ cups water
1 cup coriander leaves
Salt to your liking
1. Place all gravy ingredients except the garam masala in a wok and bring to the boil. Simmer for 15 minutes then add the garam masala and simmer for a further 5 minutes. 
2. Place the cooked gravy ingredients in a blender and blend until smooth. 
3. While the gravy is cooking, place the carrot, potato and salt in a saucepan of water. Bring to the boil and let simmer for 5 minutes then add the beans and simmer for a further 5 minutes then add the cauliflower and peas and cook for a further 5 minutes or until tender. Drain off the cooked veggies from the water and place back into the saucepan (with the heat off of course).
4. In a frying pan add a small splash of olive oil and the mushrooms and red capsicum and sauté for 5 to 10 minutes or until tender, adding salt to taste.
5. Transfer the mushrooms and capsicum to the rest of the vegetables and add the gravy to the veggies. If the gravy is not covering the vegetables add more water and a bit more salt.
6. Serve the curry with the coriander leaves as garnish.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Okra Curry

3 cups chopped okra
Oil of your choice – a few splashes 
¼ tsp mustard seeds
⅛ tsp ground fenugreek seeds
¼ tsp ground peppercorns
½ cup cooked mung beans
1 onion diced 
10 curry leaves
3 cloves minced garlic
1 tsp coriander powder
¼ tsp turmeric 
½ tsp cayenne pepper
3 tbsp shredded coconut
1 medium tomato chopped small
1. Heat the oil in a wok and cook the okra until golden. Stir every minute or so. Once cooked through remove from the wok.
2. Make the sauce heating a small splash of oil in the same wok and fry the mustard seeds until they pop. Then add the curry leaves, spice, onion, garlic and salt. Cook until onions are translucent.
3. Add the cooked mung beans, coconut, tomato and ¼ cup water. Cook for 5 minutes then add to a blender and blend.
4. Place back in the wok and add the okra.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

The Printable Recipe Verdict

Ok my inbox was swamped with emails from you all saying yes you would love a printable version of my recipes so this week will be the start of printable recipes. I think I will print them out myself and make a folder like many of you wrote and suggested I do. 

Cooking School News

If you didn’t already know how much I love the courses I offer I am about to tell you. I put my heart and soul into everything I teach making them courses that I wish I could attend myself. Refining them each and every time I run them. Using the finest of organic produce. Sourcing as much local produce as I can. The courses are great and it is my intention to run them until I get too old to do so anymore. Having said that who knows what’s around the corner, so if I were you I would get onto booking into a course as soon as you can so you don’t miss out.  Bring a friend or family member that makes it super fun.
August22nd to 24th – 3 places left for people wanting to continue on to module 2-5 in September.
1 place left for someone who wants to do a stand-alone 3 day course. 
September 12th to 14th  - 4 places available 
October 3rd to 5th  - 5 places available 
November 14th to 16th  - 6 places available 
Modules 2 to 5 - 3 places left 
Book in today or send me an email with all your questions and I will endeavor to answer them 
Have a great week everyone


Love Veet 


Tags:Makhanwala curry Gluten Free cauliflower carrots peas beans Okra mung beans tomatoes

Share This Post:

Related Posts