Vegetable Kofta with Yoghurt Dip and Cashew Sauce

magimix-cook-expert-vegetable-kofta-yoghurt dip-cashew-sauce

Vegetable Kofta with Yoghurt Dip and Cashew Sauce

  • Servings: 4
  • Difficulty: easy
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Don’t be put off by the longer ingredients list of this recipe – it’s all straightforward and easy. You will be rewarded with a healthy, tasty dinner in next to no time. If there is any cashew sauce leftover I’ll eat it with a boiled egg and sauerkraut on toast for lunch the next day, yummo.


    Kofta
  • 20g fresh ginger
  • 1 onion, cut in half
  • 3 gloves garlic, peeled
  • 2 carrots, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbs virgin olive oil
  • 1 tin chickpeas, rinsed and drained
  • 1 bunch coriander, washed and chopped
  • 2 tbs vegetable stock paste
  • 130g breadcrumbs
  • Yoghurt Dip
  • 50g cucumber, roughly chopped
  • 20 leaves fresh mint
  • 200g Greek yoghurt
  • zest of 1 lemon
  • Cashew Sauce
  • 1 onion, cut in half
  • 1 clove garlic, peeled
  • 1 tbs virgin olive oil
  • 100g raw cashews
  • ¼ tsp turmeric
  • ½ tsp sweet paprika
  • 270ml coconut milk
  • 80g natural peanut butter
  1. Prepare the kofta by placing ginger, onion, garlic and carrots in the thermal bowl. EXPERT / 15 seconds / speed 13 / 0 degrees / cap ON.
  2. Add coriander, cumin and olive oil. EXPERT / 10 minutes / speed 6 / 100 degrees / cap ON. Stop halfway through and scrape down the sides if necessary.
  3. Add chickpeas, coriander, vegetable stock paste and breadcrumbs and blend. EXPERT / 1 – 2 minutes / speed 15 / 0 degrees / cap ON. Scrape down the sides if necessary. Place mixture in a bowl and refrigerate while you make the dip and sauce.
  4. Make the yoghurt dip by placing the cucumber, mint, yoghurt and lemon zest in the large food processor bowl. Speed 13 / 30 seconds. Chill in the fridge.
  5. Prepare the cashew sauce by placing the onion and garlic in the thermal bowl. EXPERT / 15 seconds / speed 13 / 0 degrees / cap ON.
  6. Add the olive oil. EXPERT / 8 minutes / speed 3 / 110 degrees / cap OFF.
  7. Add the cashews. EXPERT / 5 minutes / speed 3 / 110 degrees / cap OFF.
  8. Add turmeric, paprika, coconut milk and peanut butter. EXPERT / 30 seconds / speed 18 / 0 degrees / cap ON.
  9. Remove kofta mixture from the fridge and form into 8 fat sausages. Heat some olive oil in a frying pan and cook over medium heat, turning regularly, until golden and crispy. Serve with the yoghurt dip and cashew sauce.

Credit: http://www.mycookexpert.com.au

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