Lentils add a little extra protein to make this spin on the usual potato-based kofta curry a meal that is both filling and nourishing.
Use gluten-free breadcrumbs.
For the koftas, put the rice and
Meanwhile, fry the onion in the oil in a large non-stick frying pan. Add the mushrooms and continue to fry until the mushrooms are wilted and soft.
When the rice and lentils are ready, drain and mash with a potato masher. Add the fried onions and mushrooms, leaving behind in the pan any liquid the mushrooms may have released. Stir in the flax egg, breadcrumbs, garam masala, salt and pepper, then shape the kofta mixture into about twenty balls. Place on the baking tray and
While the koftas are cooking, put all the sauce ingredients except the yoghurt into a large saucepan. Bring to the boil, then reduce to a simmer and
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