An awesome Indian dish is Malai Kofta. Kofta means "balls" (as in meatballs) and Malai means "cream." Neither of these would lend themselves to veganism and I haven't found a vegan version anywhere.
The kofta can be made with meat or vegetables or beans or cheese. The kofta in Malai Kofta uses paneer, a homemade cheese.
So, let's veganize it!
The sauce is a tomato based gravy with a little cream and some spices, but nothing all that complicated. In order to achieve the creaminess that cream brings to the Malai party, I used cashew cream and cashew butter and a few Tablespoons of Earth Balance to up the richness of the sauce.
I made the koftas using chickpeas and fresh herbs. I pan fried them a little and then finished them in the oven.
Although this meal was very successful in terms of flavor, it does not have quite the flavor that cream lends to the original. While there are some dishes that I truly try to achieve authenticity with, this particular one tasted so good that I am not bummed by not hitting the target exactly. It most certainly resembles Malai Kofta, but since I am not using dairy cream, the taste is slightly different. So, if you are not expecting exact replication, this is a total knockout.
For the greens I made the Spinach and Kale Bhaji out of Flavors of India.
kale, spinach: $4
garlic, onion: $1
Total to feed a family of 6: