Zucchini Kofta Curry
Directions
- 1Grate the zucchini.
- 2Squeeze out the excess water from the grated zucchini.
- 3Add chickpea flour to the grated zucchini.
- 4Season with salt, turmeric, and chili powder.
- 5Mix the zucchini, flour, and spices.
- 6Take some dough and shape it into balls.
- 7Bake the zucchini balls at 200°C/400°F for 30 minutes, flipping halfway through.
- 8Chop the onion.
- 9Heat up some oil in a pan.
- 10Add all the spices (ground coriander, ground cumin, turmeric, chili flakes, garam masala) to the hot oil and roast them.
- 11Add ginger, onion, and garlic to the pan and sauté for a few minutes.
- 12Add chopped tomatoes to the pan.
- 13Add a good pinch of salt.
- 14Stir to combine and let it simmer for 10-15 minutes.
- 15Finish by adding coconut milk.
- 16Stir in the baked zucchini koftas.
Ingredients
- 750 g zucchini
- 30 g chickpea flour
- 1 Tsp salt
- 1 Tsp chili powder
- 0.5 Tsp turmeric
- for frying oil
- 1 onion
- 1 thumbsize piece ginger
- 4 cloves garlic
- 2 Tsp ground coriander
- 2 Tsp ground cumin
- 1 Tsp turmeric
- 1 Tsp chili flakes
- 1 Tsp garam masala
- 1 pinch salt
- 400 g chopped tomatoes
- 60 ml coconut milk, full fat
Equipment
graterbowltowelbaking trayparchment paperknifecutting boardpanspatulalid
Tips
- deep frying works as well
- serve with flatbread or rice
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