Click here to printSweet 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.
SERVES 4
ingredients
- 2 tbsp Coconut Oil
- 1 tsp Coconut Sugar
- 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 1 :Boil 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 2 :Blend until just combined and then roll into golf sized balls, slightly flattening the top.
- Step 3 :Transfer 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 4 :Fry 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 5 :Add the garam masala, ground coriander, the remaining turmeric, pepper, ½ tsp salt and the tomatoes and cook for 15 minutes.
- Step 6 :In a processor or morter and pestle, grind the cashews to form a course powder, adding a little water to make a paste.
- Step 7 :Add 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 8 :Serve the curry sauce over some of the rice and top with a few of the kofta’s and some fresh coriander.
Article printed from Loving Earth: https://lovingearth.net/