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.

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.

Moroccan Hummus with Eggplant & Cauliflower

Moroccan hummus is made with whole chickpeas, served chunky and not pureed like traditional hummus. More like a stew, this version is great served over cous cous with bread for sopping up all the juices.

Chunky hummus spiced with turmeric, paprika, lemon and garlic served over tender cauliflower and caramelized eggplant.

Moroccan Hummus
2 tbl extra virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1/2 red bell pepper, minced
4 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
juice of 1 lemon
1-15oz can chickpeas, drained and rinsed
1-15oz can diced tomatoes
1/4 cup chopped cilantro
1/4 cup chopped parsley

Saute the onion, celery and bell pepper in olive oil until soft, 10 minutes. Add the garlic, spices and lemon juice. Cook spices for 2-3 minutes. Add the chickpeas, tomatoes and cilantro. Cover and simmer lightly for 15 minutes. Taste and season with more salt and pepper. Fold in parsley and serve warm.

Cauliflower & Eggplant
1/4 cup extra virgin olive oil
1 eggplant, unpeeled, medium dice
1 small cauliflower, cut into large florets
1 tbl chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
2 cups broth or water

In a large saute pan, cook the eggplant and cauliflower in olive oil over medium heat. Season with chili powder, salt and pepper. Cook for 10 minutes until lightly caramelized. Add broth and cover. Simmer for 10 minutes until the liquid has absorbed and the eggplant has broken down. Taste and season with more salt and pepper.