Kofta curry
1 HOUR 25 MINUTES + COOLING SERVES 5-6 | EASY | LC
Lentils add a little extra protein to make this spin on the usual potato-based kofta curry a meal that is both filling and nourishing. coriander a handful, chopped, to serve KOFTAS short-grain rice 110g (see cook’s notes) red split lentils 100g onion 1, chopped vegetable oil 1 tsp chestnut mushrooms 200g, finely chopped
flax egg 1 (see cook’s notes on page 24) breadcrumbs 140g
garam masala 2 tbsp black peppercorns ground to make º tsp CURRY SAUCE ground coriander 1 tbsp ground cumin 2 tsp ground turmeric Ω tsp mild chilli powder Ω-1 tsp, to taste garam masala 1 tsp passata 500ml vegetable stock 375ml plant milk 125ml (see cook’s notes on page 24) caster sugar 1 tsp lemon juice 1 tbsp bay leaf 1 vegan yogurt 130g (or coconut milk 125ml)
• Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper.
• For the koftas, put the rice and 750ml of water into a large pan, bring to the boil and cook for 5 minutes. Add the lentils and cook for a further 10-15 minutes or until both the rice and lentils are tender.
• Meanwhile, fry the onion in the oil in a large non-stick frying pan. Add the mushrooms and fry until they are wilted and soft.
• When the rice and lentils are ready, drain well, tip into a bowl, and mash. Add the fried onion and mushrooms, leaving behind any liquid in the pan. Stir in the flax egg, breadcrumbs, garam masala, pepper and 1/2 tsp of salt, then shape the mixture into 20 balls. Put on the baking tray and roast for 15-20 minutes or until firm and slightly golden.
• While the koftas are cooking, put all the sauce ingredients, except the yogurt, into a large pan. Bring to the boil, then reduce to a simmer and cook for 20-25 minutes or until thickened. Stir in the yogurt and, when they are ready, add the koftas. Serve hot, garnished with the coriander.
PER SERVING (6) 341 KCALS | FAT 8.8G SATURATES 4.6G | CARBS 50.5G | SUGARS 8.4G FIBRE 4.6G | PROTEIN 12.6G | SALT 0.9G
COOK’S NOTES
Short-grain rice breaks down easily, so it’s great for adding body to these koftas. Some supermarkets and health-food shops sell it as ‘short grain’; otherwise look for ‘pudding rice’.