Lately I have been on a serious vegetarian kick.
Lots of vegetable and tofu dishes have been filling me up for the last week or so and my meats and seafood have been kept in deep freeze. I decided it was time to change things up, instead of tofu stir-frys and pasta dishes which have predominately been my main meals I decided to make a spicy cashew and tomato curry complete with lentil and sweet potato kofta.
I have made kofta many times before and each time they are slightly different but they all tend to have two same ingredients: red lentils and spinach. I love this combination as they are such filling and nutritious ingredients but also pair well with many other ingredients. This time I decided to add sweet potato and amaranth.
Amaranth is a “grain” ( technically a seed but usually referred to as a grain) which is a great form of protein and helps to bind all the ingredients together. If you are unable to find amaranth you could always use quinoa or ground flax.
As for the curry part I prefer a creamy cashew version to serve with the kofta, especially when extra spicy. This is a very filling meal which makes more then you will need for one meal. Serve this with a side of rice and/or bread, I like to have pappadam on the side.
- Kofta Ingredients:
- 1 Cup red lentils
- ½ Cup amaranth
- 1 Onion
- 3 Cloves garlic
- 1 Tbsp fresh ginger or 2 Tsp ground ginger
- 1 Sweet potato
- ½ Cup spinach
- 1 Tbsp garam masala
- ½ Tsp chili flakes
- 1 Tsp turmeric
- 1 Tsp cumin
- 1 Tbsp olive or coconut oil
- ¼ Tsp black pepper
- Salt, to taste
- Curry ingredients:
- 1 1/2 Cup chopped tomatoes
- ¼ Cup tomato paste
- 1 Cup raw cashews
- ½ Cup water
- ½ Cup coconut milk
- 1 Tsp cumin
- 1 Tsp fennel seeds
- 2 Tbsp chili flakes
- 1 Tsp garam masala
- Salt and Pepper, to taste
- Kofta Directions:
- Bring lentils and amaranth to a boil then turn down to low heat. Cook until lentils are soft and all water has evaporated.
- Turn out into a large mixing bowl and set aside to cool.
- Place whole sweet potato in a pot of boiling water and cook until a fork easily goes through the centre. You could also use the microwave to cook the sweet potato.
- Remove from water, cut in half and set aside to cool.
- Chop up spinach and add to lentils. Place a tea towel over bowl to lightly steam the spinach.
- In a food processor add garlic, onion and fresh ginger. Process until it becomes a paste. Add to lentils.
- Remove skin from sweet potato and add to lentils. Add spices and oil then mash and combine until it becomes easy to form into shapes.
- Line a baking sheet with parchments paper and lightly oil it. Preheat oven to 425 degrees.
- Using you hands shape lentil dough into golf sized balls. If it is too sticky, lightly oil your hands to form the balls.
- Once balls have been made and placed on baking tray chill in refrigerator until curry part in nearly done. If you want to make a smaller quantity for a meal this is when you can place kofta into a container and freeze until a later date, will keep for two months.
- Once curry has been turned to low heat bake the kofta for 12 minutes, remove and turn over and cook for a further 12 minutes. Top and bottom should be browned.
- Once done add to curry.
- Curry Directions:
- Puree cashews, water, coconut milk and tomato paste until smooth.
- Add tomatoes to a pan or pot and turn to medium heat. Add in cashew mix and all spices.
- Bring to a gentle boil then turn heat down to low. At this point curry will begin to thicken and more water may be needed, it should be a gloppy consistency.
- Serve curry with kofta and rice and/or bread.
PS- This is my 100th post!!!