VEGAN | GLUTEN FREE | Serves 4-6
ingredients
- 3 cups (200g) cabbage
- 1 cup (200g) cauliflower
- 1 cup (100g) shredded kale
- 1 large onion, finely diced
- 2 tablespoons mild flavoured oil
- 2 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 clove garlic, grated
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 small tomato, deseeded and diced
- 1 tablespoon black sesame seeds
- 2 1/2 cups (200g) besan flour
- 2 cups (500ml) cooking oil
method
Place shredded cabbage and kale in a colander and sprinkle with the salt. Put to one side for 10 minutes to release water.
Finely chop the cauliflower into 5mm pieces. Place in a large mixing bowl.
Heat the 2 tablespoons of oil in a frypan and cook the onion and garlic until translucent. Add the cumin and coriander. Cook for just 30 seconds, then remove from the heat. Add to the bowl with the cauliflower.
Squeeze the water from the cabbage and kale and place into the mixing bowl with the cauliflower. Add all the remaining ingredients except for the cooking oil. Mix well. Shape tablespoons of mixture into balls.
Place a medium sized pot on the stove and heat the cooking oil. Add the kofta in 3 batches. Use 2 forks to gently turn the balls in the oil, ensuring they cook evenly to a deep golden brown. Drain on kitchen paper.
Serve with the curry sauce.
APPLE & DATE CURRY SAUCE
VEGAN | GLUTEN FREE | Serves 4-6
ingredients
- 250g coconut yoghurt
- 1 tablespoon besan flour
- 225ml water
- 4 tablespoons mild flavoured oil
- 3 teaspoons black mustard seeds
- 1 small onion, finely chopped
- 2 cloves garlic, grated
- 2 teaspoons freshly grated ginger
- 1 cup diced apple
- 50g chopped dates (approx 5 dried dates)
- 4 teaspoons mild curry powder
- ¼ teaspoon chilli powder
- 2 tablespoons lime juice
- 3 teaspoons sea salt
- 2 tablespoons chopped fresh coriander
method
Whisk the yoghurt, water and besan flour in a bowl.
Fry the mustard seeds in the oil. When they start to pop, add the onions, garlic, ginger, apple and dates. Cook for 5 minutes or until apple has softened. Add the chilli powder and curry powder. Cook for just 30 seconds.
Add the yoghurt mix to the pan and cook until thickened. Remove from the heat.
Add the lime juice, salt and fresh coriander.
