Vegetarian Koftas In Spicy Tomato Coconut Sauce

Instructions

METHOD

1. Pre-heat oven to 180C, add black beans to a lined baking tray and bake for 15 mins until beans appear cracked or dry to touch. Remove beans from the oven, set aside.
2. Heat a little oil in a frying pan over medium-high heat
3. Cook the onion for 5 minutes until lightly browned
4. Add the garlic, garam masala, and chilli powder
5. Cook, stirring for 30 seconds
6. Remove half of the onion mixture to a large bowl and set aside to cool
7. Add the chopped tomatoes and tomato paste to the remaining onion in the pan, stirring. Simmer for 5 minutes, then add stock and coconut milk, bring to a boil, remove from heat, cover and set aside
8. Add the black beans to a food processor, blitz to a thick paste, then add cooked quinoa and beaten egg, pulse a few times
9. Remove into a bowl, add the cooled onion mixture and chopped herbs
10. With clean, wet hands, roll the koftas into walnut-size balls
11. Cover and refrigerate for 30 minutes
12. In a frying pan over medium heat, add a little oil and pan-fry the koftas until they develop a crust.
13. Return the sauce to simmering point over medium heat until slightly reduced, remove to paper towels
14. Gently stir the kofta balls into the sauce with the lime juice, season to taste.
15. Garnish with extra herbs and serve with steaming hot basmati rice
16. Enjoy!

**TIP - You can double the sauce ingredients if you like it saucier like a curry**