Directions: |
Directions:Peel and dice the russet potato(es) into bite-size pieces. Add diced russet potato to a medium saucepan and cover with 1 inch salted water.
Bring to a boil and cook until fork-tender, 10 to 12 minutes.
Peel and chop the onion(s). Peel and slice the garlic. Peel and mince 2 tsp (4 tsp) ginger.
Slice green beans into rounds. Peel and grate the carrot(s) on the largest side of a box grater.
Once the potatoes are fork-tender, add sliced green beans and grated carrot to the saucepan and cook for 1 minute.
Drain the cooked vegetables and transfer to a large bowl.
Return the empty saucepan to medium heat with 2 tsp (4 tsp) olive oil.
Add chopped onion, sliced garlic, and minced ginger, and cook until softened, 3 to 5 minutes.
Add tomato powder, curry powder, coconut milk, and ½ tsp (1 tsp) salt, and bring to a simmer. Cook the malai sauce until slightly thickened, 2 to 3 minutes.
Add the garbanzo bean flour and ¼ tsp (½ tsp) salt to the large bowl with the cooked vegetables.
Lightly mash the kofta mixture and form into 6 (12) patties about 1 inch thick.
Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat.
Add the potato kofta and cook until browned and crisp - 1 to 2 minutes per side.
Transfer the crispy potato kofta to a plate.
Return the skillet to medium heat with 1 tsp (2 tsp) olive oil.
Add baby spinach and a pinch of salt and pepper. Cook until wilted, 2 to 3 minutes.
Transfer malai sauce to a blender and blend on low until smooth. Divide malai sauce between plates and add sautéed spinach and potato kofta.
Top the potato malai kofta with tomato chutney.
Preparation time 30 minutes. Serves 4 |
Personal
Notes: |
Personal
Notes: This is a recipe from Purple Carrot which is a food delivery service I get every week. It's one of my favorite recipes from them! Lots of fun to make and so colorful.
And to top it off, it's vegan! And even if you're not vegan or vegetarian, I highly recommend trying this!
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