Mushroom & Spinach Koftas in Creamy Curry Sauce
A delicious Greek and Indian infusion with spinach, potatoes and chickpeas.
Ingredients
For the koftas:
- 200 g baby spinach, blanched and squeezed
- 4 large potatoes, cooked, peeled & mashed
- 250 g mixed cultivated mushrooms of choice, roughly chopped
- 2 tsp curry powder
- 1 tbsp ginger, grated
- 1 tsp garlic, grated
- 1 green chilli, finely chopped
- 1 egg, beaten
- 1 cup chickpea or wheat flour
- Salt and pepper, to taste
Creamy curry sauce:
- 1 large onion, diced
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- 1 tsp red chili powder
- 1 tbsp curry powder
- 250 g button mushrooms, quartered
- 1 tin chopped tomatoes
- 1 tin coconut milk or cream
- Salt and pepper, to taste
- Olive oil or ghee, for cooking
- To serve : Rice, toasted cashew nuts & fresh coriander
Instructions
For the koftas:
- Preheat oven to 180˚C. Prep the spinach and potatoes and place in a large bowl. In a frying pan over medium high heat cook the mushrooms in a drizzle of olive oil or ghee. Add the curry powder, ginger, garlic and chilli. Season.
- Add the cooked mushroom mixture to the spinach and potatoes. Combine together with the egg and flour. Divide the mixture evenly and roll into golf ball sized rounds.
- Place the koftas on a lined baking tray. Bake for 20 minutes until lightly browned. Remove from the oven and set aside.
For the sauce:
- Fry the onion until tender in a drizzle of olive oil or ghee. Add the ginger, garlic and spices. Once the spices are fragrant add the mushrooms. Cook until the mushrooms are just tender and then add the tinned tomatoes. Cook down until the tinned tomatoes have reduced and thickened.
- Add in the coconut cream, season and bring to a simmer. Place koftas into sauce to reheat and absorb flavour. Serve kofta curry with rice, fresh coriander & toasted cashew nuts for crunch.