Courgette Kofta Curry

Name: Courgette Kofta Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp ground coriander; 50 g/2 oz/scant ½ cup cornflour/cornstarch; 1 x 400 ml/14 fl oz can of coconut milk; 2 tsp ajwain/lovage seeds; 2 tsp ground cumin; 150 ml/5 fl oz/⅔ cup boiling water; 1 tsp sugar; ½ tsp ground turmeric; 2 tsp salt; 1½ tsp salt; 5 curry leaves; 5 cm/2 in piece of fresh ginger, peeled and finely chopped; 1 tsp ground turmeric; ¼ tsp chilli powder; 1 green chilli, finely chopped; 800 g/1 lb 12 oz courgettes/zucchini; 2 tbsp garam masala; 150 g/5 oz/1½ cups gram flour/besan; vegetable oil, for deep-frying; 2 brown onions, finely chopped; juice of ½ lemon; 3 garlic cloves, finely chopped; 3 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

These golden veggie koftas cloaked in coconutty masala are just gorgeous. You definitely need a flatbread to soak up all the beautiful sauce. A rich and inviting summertime curry.

Ingredients

For the kofta

800 g/1 lb 12 oz courgettes/zucchini

Asia
India
Main course
Vegan
Autumn
Gluten-free
Summer

Method

Grate the courgettes and place in a sieve/strainer set over a bowl. Sprinkle with 1 tsp of the salt and set aside to drain for at least 30 minutes, ideally 1–2 hours.
Meanwhile, start the curry. Heat the oil in a medium saucepan over a medium heat. When hot, add the onions and cook for 7–8 minutes, or until golden brown. Add the garlic, ginger and chilli, and c