Zucchini and potato kofta curry & basmati rice

Via @spoopysam | In our vegan riff on Indian kofta, we form shredded zucchini and mashed potatoes into dumpling shapes, which we cook and serve in a tomato-based curry on a bed of basmati rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the rice.

Step 2

In a small sauce pot, combine the rice and 1¼ cups (2¼ cups) lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the kofta.

Step 3

Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

Step 4

Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.

Step 5

Coarsely chop the cilantro. Set aside half for garnish.

Step 6

In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes and transfer to a large bowl. Using a fork or masher, coarsely mash the potatoes.

Step 7

Add the zucchini, chickpea flour, cumin, half the cilantro, and as much cayenne as you like. Season generously with salt and pepper and stir to incorporate the ingredients (some lumps are okay). When cool enough to handle, using wet hands, form the mixture into 1-inch balls.

Step 8

In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the kofta balls and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Add more oil between batches if needed.

Step 9

To the pan with the kofta, add the curry simmer sauce base, carrots, and ½ cup (1 cup) water and season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring gently, until the sauce is heated through, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Step 10

Transfer the rice to individual bowls and spoon the kofta and curry sauce alongside. Garnish with the remaining cilantro and serve.

↑Support creators by visiting their site 😊