Sunday, May 3, 2015

Curry Kofta Balls with Cashew Tomato Curry Sauce

We are making a raw version of Kofta Balls. This recipe is from The Complete Book of Raw Foods, p 244

3 cups sprouted sunflower seeds
1 cup soaked and peeled almonds
handful of parsley
handful of cilantro
2 tsp curry powder
1 tsp cumin
1/2 tsp cayenne
1 zucchini
4 garlic cloves
1/2 tsp salt
1/2 tsp coriander
1 inch piece of ginger
pinch nutmeg
1 tsp honey

Proces Kofta ball ingredients in a food processor with an "S" blade. Form into medium size balls and dehydrate for 2-3 hours on each side at 110

Ingredients for sauce:
1 cup sundried tomatoes, soaked for 2 hours, drain and reserve the soak water
2-3 plum tomatoes
1/2 zucchini
1 cup cashews, (soak 1-2 hours)
1 tsp curry powder
1/2 tsp cayenne
3 garlic cloves
1/2 tsp paprika
handful cilantro
1/2 tsp salt
2 TBS honey
2 TBS lime juice

Combine sauce ingredients in a blender. Blend until smooth, adding just enough tomato soak water for a thick creamy sauce

Serve as a soup with the Kofta balls or serve over spiralized zoodles. We served it over "bloomed" wild rice.

A vegan Kofta recipe can be seen here

A lamb Kofta recipe can be seen here

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