Spinach and Sweet Potato Kofta in Green Curry
Description:
Spinach and Sweet Potato Kofta in Green Curry is a delicious vegetarian dish that features a western-style kofta made from sweet potatoes and spinach, served in a fragrant and flavorful green curry. The curry is made with a blend of coriander and mint leaves, bringing a burst of fresh flavors, enhanced with dried oregano and cinnamon powder for added depth.
Cuisine: Continental
Course: Lunch
Diet: Vegetarian
Ingredients:
For the Koftas:
- 2 Sweet Potatoes, peeled and cut into chunks
- 1 cup Spinach, chopped
- 2 tablespoons Gram flour (besan)
- 1 Onion, chopped
- 4 cloves Garlic, chopped
- 1 teaspoon Dried Thyme Leaves
- 2 teaspoons Dried Oregano
- 2 teaspoons Red Chilli Flakes
- 1 teaspoon Black Pepper Powder
- 1 tablespoon Lemon Juice
- Salt, to taste
- Oil, for frying
For the Curry:
- 1/2 cup Coriander (Dhania) Leaves
- 1/2 cup Mint Leaves (Pudina)
- 4 cloves Garlic
- 1 teaspoon Black Pepper Powder
- 1/2 teaspoon Cumin Powder (Jeera)
- 1 teaspoon Red Chilli Flakes
- 2 teaspoons Dried Oregano
- Salt, to taste
- 1/2 cup Coconut Milk
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Koftas:
- In a pressure cooker, boil the sweet potatoes with water for about 4 whistles, until they are soft but not mushy. Be careful not to overcook, as this will make the sweet potatoes difficult to shape into balls.
- Heat oil in a kadai (pan). Add the chopped garlic and sauté until fragrant. Then, add the chopped onions and sauté until they become translucent.
- Add the chopped spinach leaves and sauté until the spinach releases its water and is completely dried up.
- Stir in the dried thyme, oregano, red chilli flakes, and black pepper powder. Mix well.
- Add the cooked sweet potatoes, salt, and besan (gram flour) to the pan. Using a potato masher, mash the mixture thoroughly until well combined.
- Allow the mixture to cool slightly, then shape it into medium-sized balls. Set aside.
-
Fry the Koftas:
- Heat a kuzhi paniyaram pan (or any similar pan) and add a little oil in each cavity.
- Place the kofta balls into the cavities of the pan. Drizzle a little oil over the koftas and cook, flipping them occasionally, until they are golden brown on all sides. Set the fried koftas aside.
-
Make the Green Curry:
- In a blender or food processor, blend the coriander and mint leaves with garlic, black pepper powder, cumin powder, red chilli flakes, and dried oregano into a smooth paste.
- In a separate pan, heat oil and sauté the green curry paste until it becomes fragrant.
- Add coconut milk and bring to a simmer. Add salt to taste.
- Gently add the fried koftas into the curry and cook for another 5-10 minutes, allowing the flavors to meld together.
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Serve:
- Once the koftas have absorbed some of the curry flavors, remove from heat. Serve hot with rice or naan.
Enjoy your delicious Spinach and Sweet Potato Kofta in Green Curry for a wholesome, satisfying meal!
