Indian Malai Kofta

Ingredients

     Kofta (veggie balls)

• 1 cup mashed sweet potatoes, fresh or frozen (thawed)
• 1 tablespoon chia seeds or flax meal
• 3 tablespoons water
• 1 (15-ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
• 1/2 cup finely ground walnuts
• 1 cup peas, fresh or frozen (thawed)
• 1 ½ cups whole wheat bread crumbs
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon garam masala
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper

     Malai (creamy curry sauce) 

• 1/2 cup raw cashews
• 2 cups water
• 1/4 cup canned lite coconut milk
• 2 teaspoons cornstarch
• 1 tablespoon mild curry powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/4 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 2 teaspoons maple syrup
• 1 onion, diced
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 6 garlic cloves, minced
• 1 teaspoon toasted fennel seeds 
• 1/2-1 teaspoon sea salt
• 1 1/2 cup frozen peas

‍ Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Boil and mash the sweet potato.
3. Combine the flax meal and water in a small bowl and set aside to thicken;.
4. In a food processor, pulse the chickpeas until chopped and slightly smashed but not pureed.
5. Transfer the chickpeas to a large mixing bowl and add the flax mixture. Add the remaining kofta ingredients and mix thoroughly. If the mixture is too dry to hold together, add a little more water (a tablespoon at a time) until moistened.
6. Form the mixture into small balls and place them onto the prepared baking sheet. Bake for 20-30 minutes or until golden brown.
7. Meanwhile to make the malai sauce, combine the cashews, water, coconut milk, cornstarch, curry powder, garam masala, cumin red pepper flakes, tomato paste, and maple syrup in a high-powered blender and puree until smooth. Set aside.
8. In a large saucepan over medium-high heat, sauté the onion, garlic, and fennel seeds in a small amount of water until tender, about 4-6 minutes. Add the sauce from the blender, reduce the heat to medium, and simmer until bubbly and thickened, about 5 minutes.  Add the peas and salt.
9. Reduce the heat to low and simmer for 10 minutes.
10. When the koftka balls are done, add them to the sauce. Serve warm.

Indian Malai Kofta Grocery List

    Produce 

• 1 large sweet potato
• 2 tablespoon fresh grated ginger
• 1 yellow or white onion
• 6 garlic cloves

     Grains, Pasta, Nuts & Seeds 

• 1/2 cup walnuts
• 1/2 cup raw cashews
• 1 1/2 cups whole wheat bread crumbs ( or 2 slices whole wheat bread processed into breadcrumbs)

     Baking & Spices 

• 1 tablespoon flax meal (or chia seeds)
• 2 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoon garam masala
• 1 tablespoon mild curry powder 
• 1 teaspoon toasted fennel seeds
• 1/4 teaspoon red pepper flakes (optional if you prefer spicy)
• 2 teaspoons cornstarch
• 2 teaspoons maple syrup
• sea salt
• black pepper

     Canned and Jarred Goods   

• 15 ounce can garbanzo beans
• 1/4 cup lite coconut milk
• 3 tablespoons tomato paste

     Frozen Foods ❄️ 

• 2 1/2 cups peas