By: Amrit Dugala
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| Kofta Curry |
Zucchini
Cauliflower
Capsicum
Baked and mashed sweet potato or pumpkin
Garlic
Asafoetida or Hing (optional)
Turmeric
Salt and Pepper
Coriander Powder
Himalayan Salt to taste
Gram Flour for binding
Olive oil
Tamarind Paste
For Kofta Curry
Rye Seeds (optional)
Diced Tomatoes
Bay Leaves
Ginger
Gram Flour
Salt and pepper to taste
Casein Free Yoghurt or Coconut Cream
Preparation:
Grate zucchini, chop up cauliflower finely, capsicum diced, mash up some sweet potato or pumpkin also. Remove excess water by pressing on a kitchen towel.
Add the above mixture to a pan and sauté with olive oil. Add in some garlic, and asfoetida, turmeric, pepper, salt and a little bit of coriander powder. Soften the vegetables. And then at the end bind with gram flour or corn flour so can roll into balls. At this point for extra zing can add a little bit of tamarind paste, it's quite zingy so as appropriate! Then, either oven bake or shallow fry. Best to oven bake me thinks and stay away from trans fats!
For the curry, sauté rye seeds, tomatoes chopped, bay leaves and ginger. Then, slowly add gram flour till slightly browned. Then, add in yoghurt till a nice curry like consistency developed. At this point if lactose is a problem, add in coconut milk instead. Can add turmeric again. Then, add the vegetable dumplings. Cook for a further 5 mins on low heat and sprinkle with fresh coriander and voila. Season to taste and serve with brown rice, quinoa, or couscous!
