The sauce is the star of the show here, soaking into the koftas to create a deliciously fragrant Middle Eastern experience.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup grated cabbage
- 2 cups grated cauliflower
- 2 cups besan flour
- Salt & pepper
- 3 ripe tomatoes, cut into quarters
- 2.5cm piece ginger, peeled & finely sliced
- 2 tsp rogan josh curry paste
- 2 tsp grated fresh turmeric
- 1 onion, finely chopped
- Tin coconut milk
- 1 tbsp agave syrup
- 1 tbsp garam masala
- Handful coriander, finely chopped
- 1 red chilli, finely chopped (optional)
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- Cardamom Rice
- 2 cups cooked basmati rice
- 5 cardamom pods
- 2 cups peas, cooked & drained
Method
- Preheat oven to 200ºC.
- Place grated cabbage and cauliflower in bowl. Add besan flour and pinch of salt and pepper. Mix well by hand to form smooth dough. Shape and squeeze mixture into kofta balls.
- Place tomato in blender with ginger and curry paste. Add grated turmeric, onion, coconut milk, agave syrup and garam masala. Blend ingredients well to form smooth sauce and set aside.
- For cardamom rice, add the peas to hot rice and stir.
- Place kofta balls in non-stick frypan and, once balls are browned on all sides, add blended tomato mixture. Spoon tomato sauce over kofta balls and simmer, allowing tomato sauce to soak into kofta balls.
- To serve, place on plates with rice, topped with sauce, chopped coriander and sliced chilli if desired.
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