Chickpea Zucchini Kofta Curry

Name: Chickpea Zucchini Kofta Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 14 oz. can of chickpeas; 1 zucchini, grated ((~ 1 cup)); 2 tsp ground cumin; 1 tsp red chili powder; 3 tbsp chickpea flour (besan) (*sub all-purpose flour); 1 tbsp cornstarch or arrowroot starch; 1 tsp salt; ¼ cup cashews, soaked in boiling water for 15-30 minutes; 1.5 tbsp avocado oil or another neutral oil; 1 red onion, chopped; 3 garlic cloves, minced; 1 inch ginger, minced; 3 medium tomatoes, chopped; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp garam masala; ½ tsp red chili powder; ½ tsp turmeric; ¾ tsp salt; ½ cup oat milk (*sub unsweetened nondairy milk of choice or water); 1 cup water; 1 tsp kashmiri lal (*optional for color); 1 tsp kasoori methi (dried fenugreek leaves) (*optional)

Instructions

Prep:20minCook:30min

This chickpea zucchini kofta curry is like malai kofta, but vegan and all about highlighting the versatility of plants! The kofta (basically meatballs) are made with chickpeas and zucchini and soaked in a creamy gravy made with aromatics, tomatoes, and spices. It's a luscious meal you won't be able to get enough of!

Updated at: Thu, 21 Nov 2024 12:26:58 GMT