Forgot Your Password?

Create an Account

Mains

Sweet Potato Malai Kofta

The temperature dropped after a scorcher of a weekend, so today was a great excuse to make this recipe that I have wanted to try for a while. Traditionally the Kofta’s are made from paneer cheese, but I substituted this for roasted sweet potato spiced with coriander and turmeric. This warming dish was served over some brown rice with a rich, creamy, spicy tomato and cashew curry sauce.

Sweet Potato Malai Kofta

Print Recipe

SERVES 4

ingredients

2 tbsp Coconut Oil see product
1 tsp Coconut Sugar see product
½ cup of Raw Cashews
1 large sweet potato, cut into 2cm cubes
1 large onion, chopped
3cm ginger, peeled and minced
1-3 red chilies, roughly chopped
1 tin crushed tomatoes
1 bunch of coriander
1 cup of cooked brown rice
2 tbsp besan/chickpea flour
1 tsp ground coriander
1tsp ground cumin
1 tsp turmeric
2 tsp garam masala
½ tsp white pepper
1 tsp salt

method

Step 1Boil the sweet potato until tender and transfer to a food processor with the chickpea flour, ½ tsp salt, ½ tsp turmeric, cumin and the stalks & roots of the coriander.
Step 2Blend until just combined and then roll into golf sized balls, slightly flattening the top.
Step 3Transfer to an oven tray and drizzle with half the coconut oil. Bake in a hot oven for 20-30 minutes, turning over half way through until browned on both sides.
Step 4Fry the onion, ginger and chili in a skillet with the remaining coconut oil, adding a little water to prevent from sticking to the bottom if necessary for 15 minutes or until the onion is very soft and browned.
Step 5Add the garam masala, ground coriander, the remaining turmeric, pepper, ½ tsp salt and the tomatoes and cook for 15 minutes.
Step 6In a processor or morter and pestle, grind the cashews to form a course powder, adding a little water to make a paste.
Step 7Add the cashew paste to the curry sauce, reduce to a simmer and then cook for a further 10 minutes, adding a little water if the paste is too thick.
Step 8Serve the curry sauce over some of the rice and top with a few of the kofta’s and some fresh coriander.