Thursday, November 21, 2013

Vegetable Kofta {veggie balls in a creamy coconut curry sauce}

This is one of my loves favorite foods. He just took a huge step toward completing a long and time consuming project so I decided to make it for dinner last night. What a treat for us all! My younger guys don't actually like curry so I adapt this recipe and serve them just the balls with sweet potato fries and ketchup. Hey, it works. 


For the Vegetable Balls:
4 carrots
1 large yellow onion
2 heads garlic
1 smallish sweet potato (any variety)
3 med russet potatoes
3 cups cooked chickpeas
1 lemon
½ c cornmeal
½ cup fresh parsley or cilantro
½ tsp salt

For the sauce:

½ cup coconut oil
4 Tablespoons whole cumin
½ teaspoons whole coriander
2 teaspoons whole fennel

1 teaspoon Gram Marsala

1 cup of raisins
1 ¼ cup raw cashews

1 can of coconut milk
1 ¼ cups crushed tomatoes
Ginger root ~ 4inches 1.5 in thick
1 ½ tsp salt
1 tsp chipotle chili powder
1 ½ tsp ground tumeric

For the sauce:

First thing is too get your cashews and raisins soaking. Boil some water, place each in separate glass containers, cover in the boiled water and let sit while you prepare everything else.

Add whole spices to a pestle or grinder and powder.

Peel and coarsely chop the garlic and onion.

Place coconut oil in a large sauce skillet and heat on med low until melted.  Once melted reserve 2 tablespoons in a large bowl that will accommodate all your roasting veggies.

Add freshly ground spices and Gram Marsala then stir several minutes.

Add onion and garlic stir to coat then cover. Simmer for 20 min stirring about every 5 min.

Once you are done simmering the onions and garlic place them into a blender and puree into a paste. Reserve 3 tbsp of paste in a large mixing bowl then back into the pan with the rest.  Add the crushed tomatoes and fresh ginger  to your blender and puree that, then add it back into the pan on med heat. Stir in tumeric, chili powder, coconut milk. Strain the raisins and cashews then add them to the pan. Let sit on a very light simmer for 5 min then turn down to a keep warm setting.

For the Vegetable ball:

preheat oven 375 °F 

Peel and chop your potatoes and carrots into about 1 inch pieces. Place them into the bowl with the coconut oil and coat. Spread out onto a baking sheet and bake for 30 minutes.
Once the vegetable are done roasting take them out of the over too cool.

In a food processor separately grind the vegetables for the balls.

Combine the processor foods in a bowl with juice of  ½ lemon, cornmeal, reserved paste, and salt.

Roll ~ 2 Tbsp of dough in your hands to form balls. Use slight squeezes from the other half of lemon as needed for moisture.

Coat the balls in coconut oil.

Bake for 20 min.  While they are baking prepare Basmati Rice. I use veg stock and whole clove (picking those out before eating)

Place rice into a bowl, a few balls on top then cover with sauce.  Enjoy!


If you try the recipe
Let me know what you think!
Feel free to share but link back to my blog
This is an original recipe! 

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