Vegan Koftas in Curry Sauce

Sorry for my being out of buisness for posting. But having further education and knowing that I have - really have - to pass the test, learning was more my freetime taking than the cooking and posting. 

But today all is over - and I passed - so happy about that. Now I got another certificate to write down in my resume. 

To celebrate this happening I was thinking what I could prepare for dinner. 

As I had those koftas for a long time in my mind I stood in the kitchen and started. The last time I prepared them is a long time ago and so craved for the recipe and so the perfect result happend again. 

I sat at the table with a good glass of wine - with the candles burning - smooth music, enjoying a great dish. 

Of course I ate again too much, as it was just too good and I got more hungry than I thought. 

Now it is up to you weather to try the koftas or not. Having something to celebrate or not. 

Just enjoy the dish on you table!

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Andrea's Koftas in Cream Sauce 

Serves 4

Ingredients:

For the kofta:
1 small tin chickpeas, rinsed and drained
½ cup slivered almonds
1½ tsp cumin seeds
225 g courgette, shredded
¼ cup finely chopped fresh coriander
1 tbsp minced fresh ginger
2 cloves garlic, minced
½ tsp salt
Several pinches of freshly ground black pepper
1¼ cups Panko breadcrumbs

For the sauce:
1 cup cashews, soaked for at least 2 hours
2 cups vegetable broth
1 tbsp refined coconut oil
1 medium yellow onion, very finely diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp mild curry powder
1 tsp garam masala
1 tsp ground cumin
1 400g tin lite coconut milk
3 tbsp tomato paste
1 tsp salt
1 cup frozen peas

Preparation:

Prepare the kofta mixture
In a medium bowl, mash the chickpeas until they are mushy but not quite pureed.

Preheat a large, heavy pan over a medium heat. Toast the almonds for about 7 minutes, stirring frequently until golden and browned but not burned. Transfer immediately to the bowl with the chickpeas. Next, toast the cumin seeds for 3 minutes or so, until fragrant. Give to the chickpea bowl as well.

Add the prepared courgette, coriander, ginger, garlic, salt, and black pepper, and mix well. Taste and season more if necessary. 

Now add the breadcrumbs and use your hands to mix and mush until it holds together. Cover with plastic wrap and place in the fridge for at least 30 minutes.

Prepare the sauce
Drain the cashews and add to a blender together with the broth. Blend until very smooth. It should be very smooth, with only a slight graininess. 

Preheat a pan over a medium heat and add the coconut oil. Saute the onion until translucent. Add the garlic and ginger, and cook just shortly til it fragrant. Add the curry powder, garam masala, and cumin and toss a minute (just toasting the spices).

Add the coconut milk, tomato paste, blended cashews and salt. Bring to simmer and let cook for about 15 minutes. It should thicken up nicely. Add the peas and let them warm through. Season then turn off the heat and cover until ready to serve.

Cook the kofta
Preheat a large non-stick pan at medium heat. With a big spoon scoop out some koftamixture and roll between your hands to form into shape. Place on a oiled plate (beware from sticking on it) and continue to form about 12 Koftas. 

When the pan is hot enough, add some coconut oil and make sure it coats the bottom of the pan. Now add the kofta, rolling each one around in the pan when you add it, making sure to coat all sides. Use a little extra oil, if needed.

Fry them for about 7 minutes, rolling them around in the pan to get them browned on all sides. They don't have to be uniformly browned; just do your best. Once browned, turn off the heat.

To assemble
Scoop some rice on to each plate, place 3 koftas on top of the rice, and cover with sauce. Garnish with coriander, if you like, and serve.