Monday, 7 May 2012

Veggie Kofta Korma

Got my blogging mojo back! It helps that i'm cooking a bit more now that i'm on holidays. This beautiful recipe is courtesy of Veggie Num Num and you can find the recipe here:

This meal was so delicious that i made it twice in the same week!

I did all of it in the Thermomix so i'll post the method and my other amendments below. For the full, original recipe please visit Veggie Num Num. 

One thing that i do recommend is baking the balls for 30 minutes at 180 degrees rather than frying them - it's easier and not to mention a whole lot healthier for you.

Veggie Kofta Korma (adapted from Veggie Num Num)
Serves 4

Sweet Potato Kofta 

  • 250g sweet potato
  • 200g carrot
  • 1 small red onion (i used a small potato instead for dietary reasons)
  • 1 egg, beaten
  • 2 tsp fresh grated ginger
  • 1-2 tbs mild curry powder (depending on the strength of your powder - start with 1)
  • 1 tbs peanut oil
  • 4 tbs besan flour (or any other flour)
Preheat oven to 180 degrees
Cut the sweet potato, carrot and onion (or potato) into chunks and place into the TMX. Pulse 3 times until the mixture is finely chopped. Remove vegetables and place into a chux cloth and squeeze out all the excess moisture. Alternatively place on paper towel and pat dry very well.
Place vegetable mixture, egg, ginger, curry powder, oil and flour and mix on reverse, speed 1 for 30 seconds or until well incorporated (you will need to use the spatula to scrape down the sides.
The mixture should come together fairly well. If it is too dry add more oil, if too wet add more flour.
Form into approximately 16 balls and place on a lined baking tray then bake for 30 minutes.

Meanwhile make the korma sauce.

Korma Sauce

  • 80g blanched almonds
  • 1 tbs oil
  • 4 cardamom pods, crushed and pods removed
  • 1 brown onion
  • 2 garlic cloves
  • 1 tsp fresh grated ginger
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli flakes (optional)
  • 1 tsp ground cinnamon
  • 140g tomato paste
  • 2 cups vegetable stock
  • 1 cup natural yoghurt 

Place the almonds in the TMX bowl and slowly increase the speed until you reach speed 9 and the almonds have formed a powder. Remove and set aside.

Place onion and garlic into TMX bowl and chop on speed 6 for 5 seconds. Add oil and cardamom and saute on 100 degrees, speed 1 for 3 minutes or until translucent.

Add the garlic, ginger and remaining spices, cook at 100 degrees, speed 1 for 1 minute until spices are fragrant.

Add the ground almonds, tomato paste and vegetable stock and cook at 100 degrees, speed 1 for 15 minutes 

Add the yoghurt and mix on speed 4 for 10 seconds or until incorporated. 
To serve place the kofta in a bowl and spoon over sauce. Serve with rice and naan.
P.S. I'm hoping this recipe freezes well because i have a ton of it in the freezer!
Sarah xx