Ingredients
- ½ cup tapioca flour
- avocado oil enough to fry
To Make the Kofta/Vegetarian Dumplings
- 1 cup frozen peas
- 2 carrots diced
- 1 cup of mashed sweet potato ~1 large sweet potato or white potato
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Thai bird chili minced
- ¼ cup cashews chopped
- 2 tablespoons coconut cream from the top of a can of refrigerated coconut milk
To Make the Malai Kofta Curry:
- 2 tablespoons avocado oil
- ½ teaspoon cumin seeds
- 1 large yellow onion roughly chopped
- 3 cloves garlic roughly chopped
- 1- inch knob ginger chopped
- 1 Thai bird chili chopped
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon coriander powder
- 1 tablespoon white poppy seeds soaked in 3 tbs water
- 1 14.5 ounce can organic diced tomatoes
- 1 cup water
- 3 tablespoons coconut cream from top of a refrigerated can of full fat coconut milk
- optional garnish: cilantro leaves chopped
Instructions
To Make the Kofta/Vegetarian Meatballs
- Bake the sweet potato.*
- Boil the peas and carrots in water over medium heat until soft.
- Drain the vegetables (make sure they are completely dry) and then put them in a food processor - give the veggies a few pulses to coarsely blend.
- In bowl, combine the sweet potato, coarsely blended carrots and peas and the rest of the ingredients listed under kofta/vegetarian dumplings. Roll into little balls.
- In a plate, pour ½ cup of tapioca flour and roll the balls so that they are coated with flour.
- In a wok on medium heat, shallow (or deep) fry the dumplings in avocado oil or fat of choice until golden brown.
- Drain them on a paper towel lined plate and set aside while you make the curry.
To Make the Malai Kofta Curry:
- Add avocado oil and cumin seeds to a pan on medium heat. When the cumin seeds turn brown, add onions.
- Once the onions turn golden brown (after about 10-15 minutes), add the garlic, ginger and thai bird chili.
- Stir fry for a minute, then add the spices. Stir fry for another minute then turn off heat.
- Once the mixture has cooled, put it in a blender along with the can of tomatoes and the poppy seeds. Blend until everything is pureed.
- Add the puree and 1 cup of water back into the pot and cook on medium heat for 5 minutes.
- Add 3 tablespoons of coconut cream and mix well.
- Turn off the heat and add the koftas/meatballs to the curry right before serving.
- Sprinkle with cilantro leaves and serve.
Notes
To bake a sweet potato - place them in a baking dish and cook for approximately 40 minutes, until tender.
The koftas taste best fresh but you can make them a day in advance and then add them to the curry right before serving.
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