INGREDIENTS
Serves 6-8 | Gf | vegan
80-100g besan flour
1 red onion diced and sautéed
1 tomato finely diced
1 garlic clove chopped
1 tbsp chopped ginger
1 tbsp ground cumin
1 tsp garam masala
Lemon juice
500g chopped cooked spinach leaves,
For the Sauce
400ml Bickfords Cashew Nut milk
3 tomatoes diced
1 onion finely diced
2 garlic cloves chopped
1 tbsp chopped ginger
2 cinnamon sticks
8 cloves
6 green cardamom pods lightly crushed
1 tsp ground turmeric
1 tsp garam masala
2 tsp roasted ground cumin seeds
2 tsp roasted ground coriander seeds
1 tsp chilli powder
2 tbsp coconut oil
Coriander leaves to garnish
DIRECTIONS
1. Combine all the kofta ingredients in a bowl, adding a little water is needed. Season with salt.
2. Roll into walnut size balls and place on a lined baking tray and bake at 200 for about 10minutes until they start to golden in colour.
3. Heat coconut oil in a pan and add the whole spices. Add the onion, garlic and ginger and cook until soft. Add the tomato and ground spices.
4. Add the cashew nut milk and season with salt. Add the spinach kofta balls. Cook for about 15minutes. Season to taste and serve with rice and raita.
