adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

My special vegan kofte
0 Likes
Total Time:
1 hour
Vegan kofte with cashew-peanut sauce and mint yoghurt dip
Ingredients:
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 5 cm piece of ginger
  • 2 cloves of garlic
  • olive oil
  • 2 courgettes
  • 1 big bunch of fresh coriander (60g)
  • 1 x 400 g tin of chickpeas
  • 40 g fine breadcrumbs
  • ½ a cucumber
  • 3 sprigs of fresh mint
  • 4 tablespoons organic soya yoghurt
  • 1 lemon
  • 1 small onion
  • 1 clove of garlic
  • 100 g cashew nuts
  • 140 ml light coconut milk
  • 2 tablespoons smooth peanut butter
Instructions:
  • - Start by toasting coriander and cumin seeds in a frying pan for 2 to 3 minutes until fragrant, then crush them in a mortar. - Peel and finely chop ginger and garlic, then sauté in a pan with oil for 2 to 3 minutes until golden. Transfer to a food processor along with the toasted spices. - Grate courgettes and sprinkle with salt to remove excess moisture, then add to the processor. - Add coriander stalks, drained chickpeas, breadcrumbs, salt, and pepper. Pulse until combined but still slightly chunky. - Shape mixture into 8 fat fingers and chill in the fridge for 20 minutes. - For the minty yogurt dip, chop cucumber and mint, then mix with yogurt and lemon juice. - For the nutty sauce, cook onion, garlic, and coriander stalks until golden, then blend with cashews, coconut milk, and peanut butter until smooth. - Cook the kofte in a pan for 2 minutes until golden and heated through. - Serve kofte with coriander leaves, nutty sauce, minty yogurt dip, and lemon wedges. Enjoy with pita bread or rice.

Similar Recipes