Dahl kofta creamy curry

Oh, how I love Indian inspired food! The dishes are colourful and flavourful, and not only do the spices tantalise the taste buds — they come with a plethora of health benefits.

serves 4 (15 kofta)

ingredients

dahl kofta

1 cup red lentils (washed)
1/2 red onion diced finely
1 tsp ground cumin
1/2 tsp baking soda
1 cup gluten free breadcrumbs
1 tbsp lupin flakes
1 free range egg
pinch himalayan sea salt
pinch black pepper

curry sauce

tbsp ghee
2 tsp yellow mustard seeds
1/2 red onion
3 cloves garlic
1 tsp grated ginger
2 tsp ground cumin
2 tsp turmeric
1 tsp ground coriander
1/2 tsp black pepper
1 tsp garam masala
pinch chilli powder (as hot as you like)
good handful spinach leaves
finely chopped red chilli
400ml organic coconut cream
1 lime juice

method

Preheat the oven to 180 C (fan forced).

Line a flat baking tray with paper. Set aside.

Cook the lentils in a saucepan of boiling water for 15 minutes, or until cooked. Drain, and pulse a couple of times in a food processor until the lentils become a paste. Place in a large bowl and add the remaining kofta ingredients. Combine well. Cover and place in the refrigerator.

Heat the ghee in a large, deep saucepan. Add the mustard seeds. When the seeds start to pop, add the onion, garlic and ginger and sauté until translucent. Add the ground spices and continue to sauté for another couple of minutes. Pour in the coconut milk and add the lime juice. Simmer and allow the curry to thicken and reduce.

Whilst the curry is simmering, make your kofta. Using a dessert spoon, roll the dahl mixture into evenly sized balls. Place on the baking tray and cook in the oven for 20 minutes.

When the kofta are cooked, add carefully to the curry and continue to cook on a low heat for a further 10 minutes. Ladle the curry sauce over the kofta, so they stay moist and soak up the lovely curry flavours. Add the spinach leaves and freshly chopped chilli, just before serving.

Serve with brown rice, a dollop of thick yoghurt and papadum.

*This curry can be made ahead (the day before) and gently re-heated on the stove. The flavours will intensify!

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