Vegetable Kofta with Yoghurt Dip and Cashew Sauce
Don’t be put off by the longer ingredients list of this recipe – it’s all straightforward and easy. You will be rewarded with a healthy, tasty dinner in next to no time. If there is any cashew sauce leftover I’ll eat it with a boiled egg and sauerkraut on toast for lunch the next day, yummo.
- Kofta
- 20g fresh ginger
- 1 onion, cut in half
- 3 gloves garlic, peeled
- 2 carrots, roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbs virgin olive oil
- 1 tin chickpeas, rinsed and drained
- 1 bunch coriander, washed and chopped
- 2 tbs vegetable stock paste
- 130g breadcrumbs Yoghurt Dip
- 50g cucumber, roughly chopped
- 20 leaves fresh mint
- 200g Greek yoghurt
- zest of 1 lemon Cashew Sauce
- 1 onion, cut in half
- 1 clove garlic, peeled
- 1 tbs virgin olive oil
- 100g raw cashews
- ¼ tsp turmeric
- ½ tsp sweet paprika
- 270ml coconut milk
- 80g natural peanut butter
- Prepare the kofta by placing ginger, onion, garlic and carrots in the thermal bowl. EXPERT / 15 seconds / speed 13 / 0 degrees / cap ON.
- Add coriander, cumin and olive oil. EXPERT / 10 minutes / speed 6 / 100 degrees / cap ON. Stop halfway through and scrape down the sides if necessary.
- Add chickpeas, coriander, vegetable stock paste and breadcrumbs and blend. EXPERT / 1 – 2 minutes / speed 15 / 0 degrees / cap ON. Scrape down the sides if necessary. Place mixture in a bowl and refrigerate while you make the dip and sauce.
- Make the yoghurt dip by placing the cucumber, mint, yoghurt and lemon zest in the large food processor bowl. Speed 13 / 30 seconds. Chill in the fridge.
- Prepare the cashew sauce by placing the onion and garlic in the thermal bowl. EXPERT / 15 seconds / speed 13 / 0 degrees / cap ON.
- Add the olive oil. EXPERT / 8 minutes / speed 3 / 110 degrees / cap OFF.
- Add the cashews. EXPERT / 5 minutes / speed 3 / 110 degrees / cap OFF.
- Add turmeric, paprika, coconut milk and peanut butter. EXPERT / 30 seconds / speed 18 / 0 degrees / cap ON.
- Remove kofta mixture from the fridge and form into 8 fat sausages. Heat some olive oil in a frying pan and cook over medium heat, turning regularly, until golden and crispy. Serve with the yoghurt dip and cashew sauce.
Credit: www.mycookexpert.com.au