Chandra Malai Kofta

Recently we've been cooking our way through some of Isa Chandra Moskowitz's cookbooks, and came across this recipe.  We love the flavors found in Indian cuisine, but usually ruin the dish with too much heat, hah.  With this recipe though, the heat level is essentially zero due to using mild curry powder, and plenty of 'cream' from cashews and coconut milk.  There's so much flavor going on with the use of fresh cilantro, fresh ginger, garam masala, curry powder, and coconut milk, and the balance of texture is spot on with the crunch from the almonds and creaminess from the sauce.  It's a keeper for sure.  If you've never had kofta before, it's a general term for Indian meatballs, which, in this recipe, is made vegan using shredded zucchini.  Although we have no complaints with the zucchini kofta, we might try swapping them out for some falafel for some more good eats!

One final note about the dish is that this isn't something you want to begin 15 minutes before dinner time.  This recipe takes some planning and requires ingredients to be prepped and ready to go.  Don't let this scare you away, though, as there is nothing technically difficult about the recipe.

INGREDIENTS:

For the kofta:

125 grams (1/2 of a 15-ounce can) cooked chickpeas, drained and rinsed

1/2 cup slivered almonds

1 1/2 teaspoons cumin seeds

227 grams zucchini, shredded

1/4 cup finely chopped fresh cilantro

1 tablespoon minced fresh ginger

2 cloves garlic, minced

(up to) 1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1 1/4 cups panko bread crumbs

For the sauce:

1 cup raw cashews, soaked for at least 2 hours

2 cups low-sodium vegetable broth

1 tablespoon coconut oil

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 tablespoon mild curry powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 (14-ounce) can lite coconut milk

3 tablespoons tomato paste

(up to) 1 teaspoon kosher salt

1 cup frozen peas

Coconut oil, for frying

DIRECTIONS:

Either by hand or using a food processor, mash the chickpeas until they're fine crumbs, but not puréed.  Preheat a sauté pan over medium heat.  Once hot, toast the almonds for 7 minutes, or until golden brown.  [Side note:  You'll need to toss often, as they will burn if left unattended].  Add the almonds to the chickpeas.  Toast the cumin seeds for 2 to 3 minutes, or until browned slightly.  Add the cumin seeds to the chickpeas.  Add the shredded zucchini, cilantro, ginger, garlic, salt, and black pepper.  Mix well.  Add the panko and mix well.  Store covered in the refrigerator for at least 30 minutes.

For the sauce, add the drained cashews and broth to a high-speed blender.  Blend on high for several minutes, until very smooth; reserve.  Preheat a 4-quart sauce pan over medium heat and add the coconut oil.  Sauté the onion for several minutes.  Add the garlic and ginger, and cook for 15 seconds.  Add the spices and cook for several more seconds.  [Side note:  If the ingredients start sticking, add a splash of water and deglaze with a wooden spoon].  Add the coconut milk, tomato paste, cashew purée, and salt.  Let the sauce simmer for 15 minutes, check for seasonings, and then return it to the blender.  Blend until smooth.  Return to the sauce pan and stir in the peas.

Remove the kofta mixture from the refrigerator and begin shaping into your desired shapes and sizes.  [Side note:  The recipe is meant to make 12 football shaped kofta, but next time I will try making smaller balls, similar in size to falafel].  Preheat a cast-iron pan over medium heat, and add enough coconut oil to coat the bottom of the pan.  Add the kofta, and fry on both sides, until golden brown.  You will probably have to add additional oil when you go to flip the kofta.

Serve kofta over a bed of whole grain basmati rice, topped with a healthy dose of sauce.  Garnish with additional cilantro and/or almonds.