Servings: 4
Calories: 492kcal
Ingredients
The Koftas
- 250 ml unsweetened shredded coconut
- 125 ml chopped cashews unsalted
- 1 eggplant (about 550 grams) cut into large cubes
- 2 tbsp vegetable or canola oil
- ½ tsp garam masala
- ½ tsp curry powder
- salt to taste
- 1 egg beaten (or egg replacement product)
The Sauce
- 2 tbsp vegetable or canola oil
- 1 large onion chopped
- 2 garlic clove minced
- 1 red or green chili finely chopped
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp curry powder
- 796 ml canned diced tomatoes
- salt to taste
Instructions
Prepare the Sauce
- In a medium sized saucepan, heat 2 tablespoons of the oil over med-high heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for another minute.Remove ½ the onion and garlic to a small bowl and set aside to be added to the koftas
- Add the minced chile, ¼ tsp turmeric, and a tsp each of madras curry, garam masala to the pan and stir to warm through.
- Add the canned tomatoes and salt to taste and bring to a boil. Reduce the heat to low and allow the sauce to simmer uncovered, for 15-20 minutes. If sauce is too thick add water as needed. Taste and adjust seasoning. Remove the sauce from the heat and set aside until ready to cook the meatballs.Note: The sauce can be made ahead of time and stored, covered and refrigerated. Reheat to a simmer when you are ready to cook the koftas.
Prepare the Koftas
- Toast the cashews in a dry skillet over medium heat, stirring or tossing the nuts frequently, for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Place in a small bowl and set aside to cool.In the same skillet, lightly toast the shredded coconut until lightly golden, about 1-2 minutes. Remove from the pan and set aside to cool.
- Next, return the skillet to the heat and add the oil. Once the oil is hot add the eggplant and cook for 3 -5 minutes, stirring or flipping the pieces, until the eggplant is golden brown on all sides. Place the eggplant in a bowl and set aside to cool.
- Place the cashews in a food processor and pulse until finely chopped, but not powder (about the size of peppercorns). Remove and set aside.
- Add the eggplant, along with the reserved onion and garlic to the food processor and pulse until roughly chopped into a chunky mash. Place back in the bowl and add the cashews, shredded coconut, ½ tsp each of garam masala, madras curry powder, slat to taste and the beaten egg, Using your hands gently mix together until well blended.
- Shape into golf-ball sized koftas, compressing them as you go so they will hold together. You will have about 16-18 koftas.
- Heat the sauce over medium and bring to a strong simmer. Gently add the meatballs into the sauce and simmer for 20-25 minutes, turning the meatballs in the sauce occasionally.
- Serve over rice with warm naan bread on the side.
Nutrition
Calories: 492kcal | Carbohydrates: 32g | Protein: 9g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 322mg | Potassium: 990mg | Fiber: 11g | Sugar: 13g | Vitamin A: 437IU | Vitamin C: 40mg | Calcium: 108mg | Iron: 5mg
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