Vegetable Koftas in a Coconut & Tomato Sauce

Name: Vegetable Koftas in a Coconut & Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: indian

Cyrus Todiwala

Koftas are dumplings generally served in a sauce. You can adapt this recipe according to what vegetables you have available.

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Ingredients

spring onions 2 (chopped)
ginger 10 g (chopped)
courgette 2 (grated)
onion 1 (chopped)
garam masala ½ tsp
mixed chillies 40 g (chopped)
fresh coriander 1 handful (chopped)
garlic cloves 3 (chopped)
cinnamon stick ½
lime ½ (juice)
basmati rice 240 g
rice flour 4 tbsp
baby potatoes 400 g (grated)
bay leaf 2
chickpea flour 60 g
cumin seeds 1 tsp
mild chilli powder 1 tsp
ground turmeric ½ tsp
vegetable oil 500 ml
coconut milk 400 ml
chopped tomatoes 400 g
butternut squash 400 g (grated)
ginger paste 1 tbsp
garlic paste 1 tbsp

Method

Grate the courgette. Peel and grate the potatoes and butternut squash. Finely chop the spring onion.
Finely chop the onion, ginger, a few garlic cloves, mixed chillies and fresh coriander. Crush the cumin seeds.
In a large bowl, mix together all of the prepared ingredients along with the flours and a pinch of salt and pepper. Bring together to make a dough-like mixture. If it is too soft or sticky, add more rice flour.
Heat the vegetable oil in a deep pan over a low heat. Fry a small piece of the vegetable mixture to see if it sizzles and browns.
Roll the dough into golf-ball-sized balls and fry in batches until nice and golden brown, about 4-5 minutes. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.
Make the sauce. Heat a dash of oil in a saucepan on a medium heat and add the bay leaves and cinnamon stick for about 30 seconds. When the bay leaves sizzle and the cinnamon stick swells a bit, add the garlic and ginger paste with the turmeric, garam masala and fresh chilli.
Sauté until the liquid has dried up and the oil begins to appear at the edges of the pan. Add the chopped tomatoes and let cook for 10-15 minutes over a medium heat, until the tomatoes thicken. Add the coconut milk and bring it to a simmer, then cook for 5-7 minutes until thick and creamy.
Meanwhile, cook the rice according to the packet instructions.
Take the sauce off the heat and set aside to cool slightly. Remove the cinnamon stick and bay leaves. At this stage you can blend the sauce if you like a smooth sauce.
Pour the sauce back into the saucepan, clean out the blender with a little water and add this water to the sauce to thin it down slightly. Season to taste with the lime juice.
Either add the koftas to the sauce just before serving or serve the koftas with the sauce poured over the top. Serve up with the rice and enjoy.

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Vegetable Koftas in a Coconut & Tomato Sauce

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