Saturday, October 20, 2012

Potato Kofta Curry

Kofta is a name for a meatball or meatloaf that transcends into many different cultures. Middle Eastern menus tend to use lamb, in North Africa chicken and beef is more common while in India, you might find them to be more plant based like my potato kofta here.

Spiced potato meatballs served in a spicy curry sauce made with chili, ginger, coriander and coconut cream.

Potato Kofta
1 large russet potato, peeled
2 tbl minced red onion
2 garlic cloves, minced
3 tbl minced, fresh cilantro
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
1-3 tbl vegetable broth
2 tbl extra virgin olive oil

Cook the potato completely. Mash with the remaining ingredients and add 1-3 tbl of broth until the mixture can be formed into small balls, 10-12.
Saute the kofta in olive oil until golden brown on all sides, 10 minutes. Set aside while you make the curry.

2 tbl extra virgin olive oil
1 large red onion, small dice
4 garlic cloves, minced
1 tsp chili powder
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground ginger
2 tbl tomato paste
1/2 cup vegetable broth
1/4 cup roughly chopped cilantro
2 tbl coconut cream (the thick layer of coconut at the top of the can)

Saute the onions in olive oil until tender with brown edges, 7 minutes. Add the garlic, chili powder, coriander, salt and ginger. Cook to toast the garlic. Add the tomato paste and broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Remove from the heat, add the cilantro and coconut cream. Add the potato kofta and serve.

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