Zucchini kofta and curry sauce

Healthy recipe: curry zucchini kofta

For 8 curried courgette balls 

Ingredients :

For the curry sauce: 

  • 1 tablespoon of sunflower oil 
  • 2 onions, roughly chopped 
  • 1 pinch of chilli
  • 2 garlic cloves, roughly chopped 
  • 1cm fresh ginger, peeled and roughly chopped 
  • 2 tomatoes, roughly chopped 
  • 2 tablespoons of tomato puree
  • 1 pinch of salt 
  • 1 pinch of sugar 
  • 1 pinch of massala
  • 1 pinch of ground turmeric
  • 1 pinch of curry
  • 1 teaspoon of dried fenugreek leaves (optional)
  • 1 tablespoon of soy cream or 0% cottage cheese

For the koftas:

  • 2 small zucchini (around 350G)
  • 50g of chickpea flour 
  • 1 pinch of salt 
  • 1 pinch chilli powder 
  • sunflower or sesame oil for frying (it is also possible to cook them in the oven)

Preperation : 

Curry sauce:

  • Start with the curry sauce.
  • Heat the oil in a pan and cook the onions, 10 to 12 minutes over low heat, until golden brown.
  • Add the chili, garlic and ginger, then cook for another minute.
  • Add the tomatoes and the tomato puree, cover them, cook for 10 minutes over low heat.
  • Let the mixture cool slightly, then put everything in a blender.
  • Return it to the same saucepan, then add 250 ml of water, salt, sugar and the rest of the spices.
  • Cover and cook for 5 minutes.

Koftas:

  • Meanwhile, prepare the koftas.
  • Grate the zucchini and use your hands to wring out the excess water.
  • Put the grated zucchini in a bowl with the chickpea flour, salt, chili powder and amchoor, then mix.
  • The mixture will bind together as you stir.
  • Heat a frying pan or sauté pan and add a little oil. You can also opt for the baking option (200 ° C for about 20 minutes in a dish covered with a little oil).
  • Shape the kofta mixture into 8 balls, then press them lightly into patties.
  • Slowly fry, in batches of 3 or 4, over low heat for 5 minutes per side until golden brown and cooked through – do not attempt to use high heat as they will burn quickly.
  • Pour the soy cream (or fromage blanc) into the curry, then pour it into bowls or deep plates and place the cooked kofta on top.
  • Serve with steamed rice.
  • Enjoy your lunch !

If You Loved These Curried Zucchini, You Will Also Love These Parmentier with tofu

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