Food recipes
Dal Kofta Curry
Dal Kofta Curry
Ingredients:
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1-1/2 cups vegetable stock
Directions:
1 (14-ounce/400-gram) can tomato puree
7 ounces (200 milliliters) coconut milk
juice from 1 lime
1 bunch cilantro
TO SERVE
steamed basmati rice
Tofu-tzatziki ()
chutney or lime pickle
1. Preheat the oven to 350°F (180°C) and line two good-sized baking trays with baking paper.
2. Bring the water to a boil in a good-sized saucepan, add the lentils, and reduce the heat to gently simmer, covered, for 25
minutes until lentils are tender and liquid absorbed. Transfer to a large bowl and allow to cool.
3. Using a food processor (or by hand), roughly grind the cashew nuts to a coarse texture. And the ground cashew nuts, along
with the minced onion, breadcrumbs, and curry paste to the cooled lentils and combine well.
4. The mixture should come together nicely, a little like cookie dough. Add a little more breadcrumbs if the mixture is too wet
or a little peanut oil if the mixture is too dry.
5. Roll a tablespoon of mixture into a ball, placing a golden raisin in the middle of each, and repeat. Arrange the kofta balls on
the prepared baking sheets.
6. Place the kofta balls into the preheated oven and cook for 40 minutes, checking after 20 minutes to turn them over.
7. Once lightly golden, remove from the oven and set aside.
8. To prepare the curry, heat the peanut oil in a large heavy frying pan over a medium heat. Add the mustard seeds and heat in
the pan for 30 seconds until they begin to pop. Add the ground spices and fry over a low heat to form a paste, then add the
garlic and ginger and continue to cook for another minute.
9. Add the stock and tomato puree and bring to a gentle simmer for 5 minutes until reduced slightly. Gently add the roasted
kofta balls and cook for another 3–4 minutes, moving the kofta balls around carefully as they may begin to break up a little.
106
This adds to the texture and thickness of the curry sauce, so don’t be too alarmed. Just be careful to cook them gently so
they do stay mostly together.
10. Add the coconut milk a little at a time and continue to gently cook over low heat for another few minutes. Remove from the
heat and add a good squeeze or two of lime juice and scatter with freshly torn cilantro before serving immediately.
11. Accompany with plenty of steamed basmati rice, plus the Tofu-tzatziki and chutney or lime pickle, for a complete curry
meal.
107
Baked Fennel and Vegetable Medley with Quinoa
PREP TIME: 40 MINUTES • SERVES: 2–4
If you can’t find baby carrots, use larger carrots cut into batons. Either red or white quinoa is lovely
in this dish. Buckwheat, barley, or couscous are great substitutes for the quinoa.
PACKED WITH VEGGIE POWER • WHOLE-GRAIN GOODNESS
• GREAT FOR ENTERTAINING • DIFFICULTY LEVEL *
Ingredients:
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1-1/2 cups vegetable stock
Directions:
1 (14-ounce/400-gram) can tomato puree
7 ounces (200 milliliters) coconut milk
juice from 1 lime
1 bunch cilantro
TO SERVE
steamed basmati rice
Tofu-tzatziki ()
chutney or lime pickle
1. Preheat the oven to 350°F (180°C) and line two good-sized baking trays with baking paper.
2. Bring the water to a boil in a good-sized saucepan, add the lentils, and reduce the heat to gently simmer, covered, for 25
minutes until lentils are tender and liquid absorbed. Transfer to a large bowl and allow to cool.
3. Using a food processor (or by hand), roughly grind the cashew nuts to a coarse texture. And the ground cashew nuts, along
with the minced onion, breadcrumbs, and curry paste to the cooled lentils and combine well.
4. The mixture should come together nicely, a little like cookie dough. Add a little more breadcrumbs if the mixture is too wet
or a little peanut oil if the mixture is too dry.
5. Roll a tablespoon of mixture into a ball, placing a golden raisin in the middle of each, and repeat. Arrange the kofta balls on
the prepared baking sheets.
6. Place the kofta balls into the preheated oven and cook for 40 minutes, checking after 20 minutes to turn them over.
7. Once lightly golden, remove from the oven and set aside.
8. To prepare the curry, heat the peanut oil in a large heavy frying pan over a medium heat. Add the mustard seeds and heat in
the pan for 30 seconds until they begin to pop. Add the ground spices and fry over a low heat to form a paste, then add the
garlic and ginger and continue to cook for another minute.
9. Add the stock and tomato puree and bring to a gentle simmer for 5 minutes until reduced slightly. Gently add the roasted
kofta balls and cook for another 3–4 minutes, moving the kofta balls around carefully as they may begin to break up a little.
106
This adds to the texture and thickness of the curry sauce, so don’t be too alarmed. Just be careful to cook them gently so
they do stay mostly together.
10. Add the coconut milk a little at a time and continue to gently cook over low heat for another few minutes. Remove from the
heat and add a good squeeze or two of lime juice and scatter with freshly torn cilantro before serving immediately.
11. Accompany with plenty of steamed basmati rice, plus the Tofu-tzatziki and chutney or lime pickle, for a complete curry
meal.
107
Baked Fennel and Vegetable Medley with Quinoa
PREP TIME: 40 MINUTES • SERVES: 2–4
If you can’t find baby carrots, use larger carrots cut into batons. Either red or white quinoa is lovely
in this dish. Buckwheat, barley, or couscous are great substitutes for the quinoa.
PACKED WITH VEGGIE POWER • WHOLE-GRAIN GOODNESS
• GREAT FOR ENTERTAINING • DIFFICULTY LEVEL *
Printed from https://recipe.bluelayer.org/recipe/67718/dal-kofta-curry