Fakeaway Recipe: Vegetable Kofta Curry 🍛

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Step away from the takeaway menu and head to the kitchen with this mouth-watering recipe!

Ingredients

Cashew Paste

12 Cashews
3 tablespoons Water

Onion Paste

180g Onions chopped
1 Green chilli chopped
5g Garlic diced

Tomato Puree

125g Tomatoes

Vegetable Kofta

1 Carrot chopped
1 Bell pepper chopped
1 Potato chopped
115g Cauliflower florets
100g Peas
1/4 teaspoon Chilli powder
1/4 teaspoon Ground coriander
1/4 teaspoon Garam masala
1/4 teaspoon Black pepper
Salt to taste
Oil

Curry

3 tablespoons Oil
A pinch of Mace
1/4 teaspoon Ground turmeric
1/2 teaspoon Chilli powder
3 tablespoons Vegan yoghurt
350ml Water
1/4 teaspoon Garam masala
1/4 teaspoon Fenugreek leaves
1 tablespoon Coriander leaves chopped
Salt to taste

To Serve

Rice
Cucumber
Coriander leaves chopped

Instructions

Vegtable Kofta

Place the vegetables into a food processor and pulse until coarse and scoop into a mixing bowl. Add the chilli powder, coriander, garam masala, pepper and salt and mix. Form small to medium sized balls from the veggie mixture and fry in a pan with oil until golden brown all over. Place on kitchen towel to drain the oil.

Cashew Paste

In a food processor, pulse the cashews with the water until a paste forms. Keep aside.

Onion Paste

In the same processor, take the onions, green chilli, garlic and ginger and blend to form a smooth paste. Keep aside.

Tomato Puree

In the same processor, add the tomatoes until a smooth puree forms and keep aside.

Curry

Heat the oil in a pan, add the bay leaf, cinnamon, cardamom and mace. Sauté until the spices splutter. Add the onion paste, mix, add a pinch of salt and sauté until golden.

Tip in the tomato puree and cashew paste, mix and sauté for 2 to 3 minutes over a low to medium flame. Add the turmeric, chilli powder and yoghurt, stir then add some water if too thick. Season with salt and bring to a simmer for 6 to 7 minutes.

Add the garam masala and fenugreek and mix thoroughly. Turn the flame off and add one tablespoon of chopped coriander leaves and mix.

Serving

Serve the curry with rice, veggie koftas and garnish with coriander and slices of cucumber.

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