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

Singapore noodles *vegetarian

There is nothing more satisfying than tucking into a bowl of noodles… who’s with me?

A really quick + easy weeknight dinner, full of deliciousness! Most of the ingredients in this dish you would typically have on hand – so you can make spare of the moment.

If you don’t have kai lan, you can swap out for snow peas, or any asian green.

serves 4

ingredients

125g rice vermicelli
375ml vegetable stock
300g frozen vegetarian chicken pieces *gluten free
2 tbsp sesame oil
1 brown onion, thinly sliced
2 garlic cloves finely diced
1 tsp grated ginger
2 carrots, cut into thin batons
small yellow pepper, cut into strips
3-4 pieces kai lan, cut into batons (same length as the carrots) + leaves
2 tbsp mild curry powder
2 tbsp organic tamari
4 green onions, sliced
1/4 cup unsalted, roasted cashews

fresh coriander

method

Pour the vegetable stock into a saucepan and bring to the boil. Remove from heat. Add the vermicelli, stir through. Cover and leave (stirring occasionally) to soak.

Heat 1 tbsp sesame oil in a frypan, over medium – high heat. Cook the onion until translucent. Add the garlic + ginger. Stir through.

Add the remaining sesame oil to the frypan. Add the vegetarian chicken, carrots, yellow pepper, kai lan stalks + curry powder. Cook until the vegetables are slightly tender (but still firm).

Add tamari, green onions, soaked noodles, kai lan leaves + toss to combine. Cook + stir until noodles are coated. Sprinkle with cashews.

Serve in noodle bowls with chopsticks.

Scatter with fresh coriander.

Mocha pudding (slow cooker)

I bloody love my vintage ’70’s slow cooker (crock cooker). It’s at least 45 years old + never misses a beat. I inherited the orange goddess from my beautiful nan when she passed. I hope that it continues working for another 45 years! They certainly built things to last back in the day.

I must admit, I have used more modern slow cookers, but they tend to cook faster with the different technology. I like to be able to leave mine on all day when cooking a curry or the like. You hearing me?

In this recipe, I cook my pudding for 1.5 hours on a low setting … but, I would check regularly with your pudding if you are using a more modern cooker. You want it slightly firm, yet still gooey. There should be moist crumbs when you insert a toothpick in the centre.

The combination of coffee + chocolate is always a winner in my book. You can really taste the coffee in this dessert. I haven’t been shy with the quantity!

Pop this little number on when you are staring to cook dinner, so it will be ready when you have eaten + are sniffing around for dessert.

x

ingredients

serves 4 

1 cup gluten free all purpose flour
1/2 cup raw organic cacao
1 tbsp coffee ground (I used Yahava Espresso)
pinch sea salt
4 large free range eggs
1/2 cup organic coconut sugar
1/2 cup melted organic butter
1 vanilla bean

method

Combine the dry ingredients in a bowl.

In another bowl, whisk the eggs, sugar, butter and vanilla.

Add the wet ingredients to the dry and stir with a wooden spoon until combined.

Pour pudding mixture into your slow cooker (low setting). Cover + cook.

Serve immediately with ice-cream (I love almond milk/caramel – it’s dairy free), berries or chopped nuts.