Tonight I wanted to make use of the Kingland Plain Soy Yogurt that I bought over the weekend. I wanted to use it to make something that I usually can’t have. So I found a recipe for these Spinach Koftas with Yogurt Sauce, from the recipe book The Food of India. This was quite easy recipe to make and was a crowd please. I had to guess how much of everything I had to use, as I didn’t have the correct amount of spinach and yogurt. My batter was very wet and I was unable to roll them, so I used an icecream scope and dropped them into the oil. So they didn’t turn out like balls, but still taste great.
I also used my yogurt to make Potato and Pea Curry with Yogurt, Cumin, and Ginger, from Serious Eats. I didn’t have cumin seeds, so I used ground cumin. I am not sure what I did wrong, but it didn’t turn out very ‘Indian’. It was nice but the of the cumin was not strong. I also ran out of cumin by this point so there was no saving it.
My favorite dish of the night was the the curry, which I adapted from North Indian chickpea, lentil and squash curry recipe, from Woman&Home. I really liked the combination of the spices. I had to tweak the ingredients, due to lack of some and not enough of others, but it came together really nicely. I forgot to add mint or coriander to the finished dish. I was just trying to get everything ready in a rush and then I got grated ginger in my eye, which didn’t feel so good. Luckily I got everything together before My Kitchen Rules and even got in a short walk before. I served these dishes with steamed basmati rice and wholemeal chapati (frozen).
Pumpkin, Sweet Potato and Red Lentil Curry (vegan, gluten free, soy free, nut free)
2 tablespoons coconut oil
1 onion, diced
1 tablespoon grated ginger
1 teaspoon ground tumeric
1 teaspoon chili flakes
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground cinnamon
1 teaspoon black pepper
470-500g pumpkin & sweet potato, cubed
3/4 cup red lentils
juice 1 lemon
700ml filtered water
2 teaspoon vegan chicken dry stock (optional)
sea salt to taste
3. Add lentils, pumpkin, sweet potato, water and dry stock. Bring to the boil. Then leave on a simmer for 20 mins or until lentils are mushy. (I cooked mine for nearly an our for more flavor).
4. Add lemon juice and adjust seasoning. Add coriander or mint leaves to serve (optional)
Spinach Koftas with Yogurt Sauce (vegan, gluten free, nut free)
Ingredients for Sauce:
1 cup soy yogurt
3 tablespoons chickpea flour
1 tablespoon coconut/canola oil
2 teaspoons black mustard seeds
1 teaspoons fenugreek seeds
6 curry leaves
1 small onion
1.5 garlic cloves
1/2 teaspoon turmeric
1/4 teaspoon chili powder
Ingredients for Koftas:
120 g baby spinach
1/2 cup + reserve 1.5 cups chickpea flour
1/2 small red onion, diced
1/2 cup tinned diced tomato or 1 tomato, diced
2 garlic clove, diced
1 tablespoon coriander leaves, diced
2. In a wok heat oil and add mustard seeds, fenugreek seeds and curry leave. Cover and cook for 1 minute.
3. Add onion, garlic, turmeric and chili powder. Saute uncovered for 5 mins.
6. Place the rest of the ingredients for the koftas in a mixing bowl (1/2 cup chickpea flour), then add the spinach. Add more chickpea flour if the mixture is too wet.
7. Heat the wok with oil to fry, then drop balls of the mixture into the hot oil and cook until golden. (I had to use an ice cream spoon to drop them in, as my mixture was too wet, but it still worked well). Place the koftas on a paper towel, to absorb the oil.
*Serve koftas with the yogurt sauce.
* I made about 22 koftas.
There was heaps left so lucky Marco gets to take some for work tomorrow.