Spinach & Sweet Potato Kofta in Creamy Green Curry

Spinach and Sweet Potato Kofta in Green Curry

This comforting and flavorful dish combines the goodness of sweet potatoes and spinach, enveloped in a vibrant green curry. It’s a vegetarian delight that’s perfect for lunch and will leave you feeling full and satisfied. With a blend of spices and coconut milk, this kofta recipe brings a balance of flavors that’s both hearty and healthy.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Continental

Course: Lunch

Diet: Vegetarian

Instructions

For the Kofta:

1. Cook the Sweet Potatoes: Begin by boiling the sweet potatoes in a pressure cooker with enough water to cover them. Let them cook for about 4 whistles, or until they are just soft. Take care not to overcook, as overly soft sweet potatoes will be difficult to shape into balls.
2. Prepare the Kofta Mixture: While the sweet potatoes are cooking, heat some sunflower oil in a kadai (wok). Add the chopped garlic and sauté until it softens and becomes aromatic. Then, add the chopped onion and sauté until it becomes translucent.
3. Cook the Spinach: Add the chopped spinach leaves to the kadai and cook until the spinach releases its water and the mixture dries up. This step is crucial to avoid excess moisture in the kofta mix.
4. Season the Mixture: Stir in the dried thyme, oregano, red chili flakes, and black pepper powder to the spinach mixture. Mix well to ensure the spices are evenly distributed.
5. Mash the Sweet Potatoes: Once the sweet potatoes are cooked and slightly cooled, add them to the spinach mixture. Season with salt according to your taste, and add the gram flour (besan). Use a potato masher to mash everything together into a smooth and cohesive mixture. Allow it to cool completely before shaping into balls.
6. Shape the Koftas: Once the mixture has cooled, shape it into medium-sized balls and set them aside on a tray.
7. Fry the Koftas: Heat a kuzhi paniyaram pan or a regular frying pan with a little oil in each cavity. Place the kofta balls into the pan, drizzle a bit of oil on top, and pan-fry them until they turn golden brown on all sides. Flip them gently to ensure even cooking. Set aside.

For the Green Curry:

1. Grind the Herbs: In a mixer or blender, grind the chopped coriander leaves, mint leaves, and garlic with a little water to form a smooth paste.
2. Prepare the Curry: Heat a large casserole or pot and add the ground paste to it. Add the black pepper powder, cumin powder, red chili flakes, dried oregano, and salt. Stir to combine the ingredients, and then add the coconut milk. Let the mixture come to a boil, adjusting the seasoning to taste.
3. Simmer the Curry: Once the curry starts boiling, reduce the heat and let it simmer for a few minutes to allow the flavors to meld together.
4. Add the Koftas: Gently drop the fried kofta balls into the curry. Allow them to soak in the curry for a few minutes to absorb the flavors.

Serving Suggestions:
Serve your Spinach and Sweet Potato Kofta in Green Curry with a side of Butter Garlic Naan or Kelfulachi Bhaji (Banana Floweret Stir Fry) for a wholesome and satisfying meal. The combination of the soft koftas, rich curry, and warm naan makes for an unforgettable lunch.

Nutritional Information (Per Serving)

This recipe offers a delicious balance of flavors, combining the sweetness of sweet potatoes with the earthiness of spinach and the aromatic green curry sauce. It’s a perfect vegetarian dish for a family lunch or a dinner party, and the crispy koftas soaked in the flavorful curry will surely become a new favorite. Enjoy!