Vegetarian mince kofta in turmeric yoghurt sauce

Indian food well + truly has my heart. The spices. The deep, rich flavours. The aroma when cooking… all engulf my senses. That is why I simply had to visit there in 2015. It was a deeply profound spiritual experience. Connecting with past lives, meditation, rituals, ceremony + undertaking panchakarma (a mind, body + consciousness detoxification/cleanse/rejuvenation – restoring balance + strengthening immunity).

This dish is not only nutritious, but has gut healing properties as well.

It serves 4, but double it up for a dinner party.

ingredients

turmeric yoghurt sauce
375ml thick plain yoghurt
4 tbsp chickpea flour
500ml water *additional if required
1 tbsp oil
2 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion finely chopped *I blitz in the mini chopper
3 garlic cloves *minced
1 tbsp indian curry powder
1 tsp turmeric
1 tsp ground cumin
1/4 tsp chilli powder
sea salt
black pepper

kofta
1 small brown onion
1cm piece of ginger
2 garlic cloves
small handful coriander leaves
400g plant based mince
2 tbsp thick natural yoghurt
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/4 tsp chilli powder
sea salt
black pepper
2 tbsp oil
chilli flakes

Make the turmeric yogurt sauce. In a large bowl, whisk together the yoghurt, chickpea flour and 500ml water until smooth. Set aside.

Heat the oil in a deep frying pan over a medium heat. Add the mustard + cumin seeds. Fry until they begin to pop.

Add the onion and fry until translucent.

Add the garlic, then curry powder, turmeric, ground cumin + chilli powder. Stir until the spices release their aroma (around 1 min).

Add the yoghurt mixture, stir well. When the sauce comes to the boil, turn low and simmer for 15 mins. Turn off + leave on the cooktop.

For the kofta,blitz the onion, ginger, garlic + coriander in a mini chopper until it has a paste consistency. Place in a bowl + add the plant based mince. Add the plain yoghurt. Add all of the spices, sea salt + pepper and mix by hand until throughly combined. Place in the fridge for a couple of hours to allow the mixture to firm up (so its easier to handle).

Roll small balls with the mince and place on a plate.

Heat the oil in a deep frypan on a medium – high heat. Add the meatballs and fry. Gently shake the pan to brown on all sides (flipping them may cause them to break). Drain on paper towel.

Gently reheat the yoghurt sauce. Add a little water if it is too thick.

Place the kofta in the sauce and serve 4 or so with steamed rice. Sprinkle with chilli flakes + fresh coriander leaves.

Enjoy loves,

Kristy x

 

TAJ MAHAL
Taj Mahal – Agra, India

Keema with peas + Kachumber Salad (Vegetarian)

A little spicy Indian inspired meal, this one. It’s probably not super traditional – but it’s my take on it!

Keema is ground or minced meat – with a curry flavour. Here, obviously my version is vegetarian – where I use a plant based mince. It can be made in one pan, in as little as 15 minutes.

You can get your Keema cooking, whilst you prepare the salad.

Perfect for four x

Keema

400g plant based mince
1 peeled brown onion
1 heaped tbsp ghee
1 inch long piece of ginger
4 garlic cloves
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1/2 tsp sea salt
1 cup water
1/2 cup fresh peas

to serve

steamed white rice
natural yoghurt
fresh sliced chillies, or chilli flakes
fresh coriander leaves
lime wedges
gf flat breads

method

Place your onion, ginger and garlic cloves in a mini chopper. Pulse until very fine (this is so you don’t have large chunks of onion in your mince).

Heat the ghee in a deep based frypan over a medium – high heat. Add the onion mixture to the frypan. Sauté until translucent. Add your mince and cook until there is no moisture. Add the ground spices, stir and cook for a further minute. Add the water and stir. Turn down to low – medium heat, over and allow the mince to continue to cook until all the water is evaporated.

Add the peas and stir through.

Serve on steamed rice with a dollop of yoghurt, scatter with chilli and coriander leaves. Squeeze fresh lime on top.

KACHUMBER SALAD

Kachumber Salad

1 small cos lettuce
1/4 red onion sliced thinly
1 lebanese cucumber *cut into rounds
400g organic chickpeas *drained
3 tomatoes chopped
fresh coriander leaves
8 fresh mint leaves
1 lime juice
evoo
2 tsp toasted cumin seeds
sea salt
chill flakes

method

Wash + cut your lettuce into bit sized pieces. Add to a large bowl. Throw in the sliced onion, cucumber, chickpeas and tomatoes. Mix through.

Add the juice of a lime + a good drizzle of evoo. Season with sea salt and chilli flakes. Throw in the toasted cumin seeds.

Slice the mint finely and add to the salad. Add the coriander leaves. Mix through.

Serve alongside the keema, rice + flat bread.

Chilli coconut curry mussels

Mussels have little impact on surrounding ecosystems, are a sustainable protein, and are a rich source of omega-3 fatty acids. Not only that, they are juicy, tender and taste of the sea. The addition of turmeric and other ground spices give the curry its beautiful golden hue.

Brimming with nutrition and flavour!

Looking for something new to try/cook up this weekend?

Mussels take no time to cook – which makes this meal a go-to for a quick whip up (+ looks bloody fantastic!).

I like to serve this curry up with steamed brown rice and fresh herbs.

ingredients

Serves 4

1kg certified organic mussels
1/2 diced red onion
1 tsp grated ginger
2-3 cloves diced garlic
1 & 1/2 tsp ground cumin
1 & 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli flakes
400g organic diced tomatoes
400g organic coconut milk
1 cup organic veggie stock

fresh coriander
fennel fronds

method

Sauté the onion in a wok – with a splash of evoo, over a medium heat until translucent.

Stir in the ginger and garlic and continue to sauté for 30 secs or so. Throw in all of the ground spices and chilli flakes (you can add more if you like it spicy). Stir and cook until fragrant.

Add the chopped tomatoes and stock to the wok and stir. Simmer for around 20 mins until the mixture reduces and becomes thicker.

Add the coconut milk and drained mussels and stir. I like to reserve a couple of tablespoons of the sea water, to add to the curry for that extra sea saltiness.

Cover and cook for 6-8 mins, or until the mussels open up. Not all of them will.

Serve immediately with steamed rice, scatter with fresh coriander, fresh chilli and fennel fronds.