Vegan Malai Kofta
Ingredients
- 3 small russets
- 3T blanched peas
- 1/2 block drained and crumbled extra firm tofu
- chopped baby bell pepper
- carrot cilantro and 3tsp cashews plus 2tsp garbanzo flour
- 1tsp cornstarch
- 1tsp turmeric ginger spice and 1 tsp hemp seeds
- 2tsp coconut oil
- 3 cloves garlic
- 1/2 onion
- 2T ginger
- 2 small chopped tomatoes
- salt
- 1 pinch crushed red pepper
- 2 cardamoms and black pepper
- 1 cup soaked cashews with 1/2 can of coconut milk
- 3T tomato paste
- 2tsp turmeric
- 1 tsp garam masala
- pinch of cayenne
- pinch black pepper and 1/2 tsp salt
- rice or naan and garnish with cilantro
Preparation
The Balls- 3 small russets boiled and peeled, 3T blanched peas, 1/2 block drained and crumbled extra firm tofu, chopped baby bell pepper, carrot cilantro and 3tsp cashews plus 2tsp garbanzo flour, 1tsp cornstarch, 1tsp turmeric ginger spice and 1 tsp hemp seeds. Make into balls and lightly fry in 2tsp coconut oil on one side, flip and finish in 425 degree oven for 25 mins
The Gravy- sauté 3 cloves garlic, 1/2 onion, 2T ginger all chopped small in oil until carmelizing. Add 2 small chopped tomatoes and season with salt, 1 pinch crushed red pepper, 2 cardamoms and black pepper and cook til tomatoes break down. Blend 1 cup soaked cashews with 1/2 can of coconut milk until smooth and add to tomatoes. Add other half can of coconut milk, 3T tomato paste, 2tsp turmeric, 1 tsp garam masala, pinch of cayenne, pinch black pepper and 1/2 tsp salt. Simmer for 5 mins and bathe the crispy kofta balls in creamy curry cashew heaven
Serve with rice or naan and garnish with cilantro