Courgette kofta curry
- August 2020
- Serves 4
- Hands-on time 40 minutes
Try this Indian take on a kofta curry, a recipe from Chetna Makan’s new cookbook.
Chetna says: “Rest assured, these koftas are much healthier than the usual deep-fried version – and even though they’re cooked in very little oil they still taste great. I love the combination of courgettes and gram flour, too. Enjoy this curry with rice, or make the koftas on their own to serve as canapés or snacks.”
- 8.8g (2.1g saturated)
- 17.2g (8.9g sugars)
The curry will keep in an air-tight container in the fridge for 4-5 days.
Dried fenugreek leaves have a pungent aroma and a bitter but addictive flavour. Buy them at large Tesco stores, theasiancookshop.co.uk and Asian supermarkets, where they may be sold as kasuri methi – or use a few chopped celery leaves.
Amchoor is a powder made from dried unripe mangos – it has a citrus flavour and is used to add sourness to recipes without adding moisture. Buy it at larger supermarkets, Asian supermarkets, theasiancookshop.co.uk or Ocado.
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