Vegan kofta cabbage cauliflower healthy
Entrees | Serves 4
Prep. Time: 15 min. | Cooking Time: 15 min |
Chop cabbage and cauliflower into large pieces.
Grate 1 cup of cabbage and 2 cups of cauliflower into a bowl. A
dd 2 cups besan (chickpea) flour and a pinch of salt and pepper.
Mix well by hand to form a smooth dough. Shape mixture into kofta balls.
Cut 3 tomatoes into quarters
Peel and finely slice 1 inch piece of ginger. Measure 2 tsp Rogan Josh curry paste. Open 1 can coconut cream and roughly chop 1 onion.
Place tomatoes into a blender.
Add ginger and Rogan Josh curry. Add chopped onion. Add 1 can of coconut cream. Add 1 tsp turmeric and 1 Tbsp garam masala.
Blend ingredients well to form a smooth sauce. Add 1 Tbsp agave.
Place 2 cups of basmati rice into a saucepan with 2 cups water. Add 5 cardamon pods. Cover and cook for 12 mins.
Add 1 Tbsp vegetable oil to a hot frypan. Add kofta balls and fry each side till golden brown. Meanwhile slice 1 chilli and set aside.
Turn kofta balls when golden brown.
When cooked both sides, add the blended tomato mixture. Continue to simmer over medium heat for 5 minutes.
When the rice is cooked, add 2 cups of frozen peas. Mix well and set aside.
Turn the kofta balls and serve when ready. Topped with sliced chilli, coriander and coconut cream.
- 1 cup grated cabbage
- 2 cups grated cauliflower
- 2 cup besan flour
- 3 ripe tomatoes
- 1 inch piece of ginger
- 2 tsp Rogan Josh Curry Paste
- 1 can 400gm coconut milk
- 1 onion
- 1 tsp turmeric
- 1 Tbsp garam masala
- 1 Tbsp agave
- 1 red chilli
- 1 bunch coriander
- 2 cups basmati rice
- 5 cardamom pods
- 2 cup peas
Recipe By: ifeelgood.com.au
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