If you're craving a filling main course with zucchini, then you should try this zucchini kofta curry! It consists of aromatic vegetable meatballs in a spicy curry sauce and is completely vegan! And what's even better - the whole dish is ready in just over 30 minutes.
Köfte – what is that?
Köfte or kofta is a dish from the Middle East and Southeast Asia that typically involves mixing minced meat with spices and forming it into balls or cylinders. It looks similar to meatballs and can also be prepared vegetarian or vegan with vegetables. Right thereZucchini is in season, we offer you a recipe for aromatic kofta with the popular summer vegetables.
This delicious main course withvegetarian zucchini meatballsin a spicy sauce will delight you! It is based on a North Indian dish called lauki kofta (but is also similar to malai kofta) made with bottle gourd. But the recipe works perfectly with zucchini.
The kofta are made from grated zucchini, chickpea flour and aromatic spices. They're pan-fried in a shallow layer of oil, but for a healthier version you can also bake them (although the fried version definitely wins out in terms of taste).
Ingredients:
- 3 medium zucchini
- 2 tablespoons rice flour (optional)
- ½ teaspoon turmeric
- 1-2 teaspoons cayenne pepper, divided, use more or less depending on your preference
- 1 tablespoon coriander powder, divided
- 1 teaspoon cumin powder
- 3 tablespoons chickpea flour
- 1½ teaspoons ginger-garlic paste, divided (alternatively, you can use crushed garlic cloves and ginger powder)
- 60 ml vegetable oil for frying the kofta
- 1 medium onion, finely chopped
- 3 medium tomatoes, roughly diced
- 2 tablespoons raw cashews or pumpkin seeds
- 2 teaspoons of Garam Masala
- fresh coriander, chopped
- Salt to taste
Find out which onesFavorite ingredients of the star quivers in Achterhof are
Preparation:
- Wash the zucchini and grate coarsely. Sprinkle half a teaspoon of salt over it and mix it in, then let the zucchini stand in a sieve for 10 minutes.
- Place the grated zucchini in cheesecloth after squeezing out as much moisture as possible with your hand. Wring out the cloth to remove any remaining moisture.
- Place the zucchini rasps in a bowl. Sprinkle the spices on top - half the cayenne pepper, half the turmeric, half the coriander powder, all the cumin powder and a teaspoon of the ginger garlic paste - and mix in. Add the chickpea flour and rice flour (if using).
- Form 18-20 equally sized balls and flatten them slightly so that they are easier to fry.
- Heat the oil in a large skillet or wok. Fry the zucchini kofta flat on both sides until golden brown. Place on a plate lined with paper towels.
- If there is a lot of oil left in the pan, pour off some of it, leaving just enough to sauté the onions, about a teaspoon. Sauté the onions, then add the remaining ½ teaspoon ginger-garlic paste. Stir-fry for 30 seconds.
- While the onions are frying, puree the tomatoes with the cashews or pumpkin seeds. Add the mixture to the pan, then add the remaining spices (cayenne pepper, coriander powder, turmeric and garam masala) and let the tomatoes cook, stirring frequently, until they lose most of their moisture and darken. Add 2 cups of water to the pan and stir in.
- If the curry thickens while cooking, add more water, although you need a fairly thick consistency for this dish.
- Once the curry begins to boil, let it simmer for about 10 minutes to allow the flavors to meld. Then season with salt and remove from the heat.
- Place the zucchini kofte in a serving bowl and pour the sauce over them. Garnish with fresh coriander.
- Serve hot or warm.
Tipp:You can also have the koftaPrepare in the hot air fryer.
A delicious zucchini dish for young and old
This zucchini kofte curry is one of those dishes that will make everyone at the table happy. It's delicious and filling, and the savory zucchini balls are enjoyed by both children and the non-vegetarian in the family. If you would like a side dish, you can serve bread, pasta or, the classic way, rice.
Enjoy it!
