You are currently viewing Vegan Curries Recipes – Keralan Curry; Ajwaini Tofu; Gunpowder Potatoes

Vegan Curries Recipes – Keralan Curry; Ajwaini Tofu; Gunpowder Potatoes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Keralan Curry; Ajwaini Tofu; Gunpowder Potatoes; Roti Flatbread

Keralan Vegan Curry

Ingredients serves 2

  • – ½ tbsp of Ground Coriander
  • – 1 pinch of Turmeric Powder
  • – ¼ tsp Ground Black Pepper
  • – 2 Small Shallots
  • – 2 tbsp of Oil
  • – ¼ tsp Chilli Powder
  • – ½ tsp Mustard Seeds
  • – 1 pinch of Fenugreek Seeds
  • – 1 Green Chilli, slit
  • – 4-5 Curry Leaves
  • – 1 Onion, chopped
  • – ½ tsp Ginger, grated
  • – 6 Garlic Cloves, peeled and finely sliced
  • – ½ tsp Tamarind Paste, or Gambooge if you can find it
  • – 300ml of Coconut Milk
  • – Salt, to taste
  • Any vegetables you like- we used spinach, green beans courgettes


  1. Grind together the coriander, chilli, turmeric and pepper powders along with the English shallots to a coarse paste. Keep aside
  2. Heat the oil in a wok, add the mustard seeds and wait for them to splutter
  3. Add the fenugreek seeds followed by green chilli, curry leaves and onions. Sauté until the onions turn a light brown
  4. Throw in the ginger and garlic and continue cooking until the raw smell disappears, say about 2–3 minutes
  5. In goes the ground masala paste. Keep cooking on medium-low heat until the heady aroma of the paste rises. Be careful not to burn the mix, and if you feel it’s charring, then add a teaspoon or so of water and keep stirring at intervals
  6. Stir in the tamarind paste and coconut milk. Season with salt and bring to a gentle boil
  7. You could add your veggies in now, don’t forget that every time of veg has a different cooking time, add accordingly
  8. Once the gravy becomes thick, remove the curry from the heat and serve hot with some rice and our sweet potato roti

Ajwanini Crispy Tofu

Ingredients – Serves 2:

Crispy tofu:

  • – 300g of firm tofu, cut into pieces 2x
  • – 2 tsp Corn flour
  • – Salt and pepper to taste
  • – 2 tsp Ajwain (ground carom seeds)
  • – 1/4 tsp Turmeric
  • – 100ml Sparkling water
  • – 1/2 tsp Garlic powder
  • – 1/2 tsp Onion powder
  • – Vegetable oil for frying

Sticky sauce:

  • – 1/2 tsp Chilli sauce or 1 tbsp of Korean chilli paste Gochujang
  • – 2 tbsp Chopped tomatoes
  • – 3 tsp Vinegar white
  • – 1x Palm sugar
  • – 2x Curry leaves
  • – 2cm Grated ginger
  • – 1x Green chilli
  • – 2 cloves of Garlic
  • – 1x small Shallot
  • – 1 tbsp of vegan yoghurt to finish if the sauce is too strong for you
  • – 2 tbsp of vegetable oil
  • – Seasoning


For Tofu

  1. Mix the tofu with cornflour, garlic powder, onion powder, turmeric, toasted carom seeds and coat well. Add sparkling water, tablespoon at time until your tofu is coated with thick batter.
  3. Deep-fry until crispy, golden and cooked through.

For Sauce

  1. Fry onion, garlic, ginger, green chilli, ginger, chopped lemongrass and curry leaves in veg oil for two minutes.
  3. Add vinegar and sugar, reduce by half.
  5. Finish with chopped tomatoes, chilli sauce and yoghurt. Bring back to boil.
  7. You could add some veg to your sauce such as spinach, roasted cauliflower, courgette, sun blushed tomatoes etc etc
  9. Garnish with fresh coriander.

Gunpowder Potatoes

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – ½ tsp Cumin Seeds
  • – ½ tsp Coriander Seeds
  • – ½ tsp Fennel Seeds
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice
  • – 1-2 tsp Kebab Masala
  • You’ll also need…
  • – Pestle and mortar


  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  3. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  5. Drain the potatoes and steam dry in the colander for a minute.
  7. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  9. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  11. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  13. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

Sweet Potato Roti Flatbread

Ingredients – Makes 6:

  • – 1 cup sweet potatoes, cooked
  • – 2 cups of self-raising flour (have some more just in case)
  • – Seasoning
  • – Optional dry herbs, garlic or onion powder, spices etc


  1. Mix all ingredients above in a mixing bowl. Make sticky dough, wrap in cling film, let rest in the fridge for 20 minutes.
  3. Flour your bench and roll until thin.
  5. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.

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