Vegan Malai Kofta Dumplings

Ingredients

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• Medium Potatoes Medium Potatoes 3 3
• Zucchini Courgette 1 1
• Carrot Carrot 1 1
• Yellow Onion Brown Onion 2 2
• Garlic Garlic 1 clove 1 clove
• Cashew Nuts Cashew Nuts 100g 4/5 cup
• Rice Flour Rice Flour 4 tbsp 4 tbsp
• Ginger Root Ginger Root 1/2 tsp 1/2 tsp
• Tempeh Tempeh 100g 2/3 cup
• Ground Turmeric Ground Turmeric 1/2 tsp 1/2 tsp
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Table Salt Table Salt pinch pinch
• Vegetable Oil Vegetable Oil 1 tbsp 1 tbsp
• Sauce:
• Coconut Yoghurt Coconut Yoghurt 200g 4/5 cup
• Flat Leaf Parsley Flat Leaf Parsley 25g 1 cup
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Mint Mint 8g 1/3 cup
• Lemon Lemon 1 1
• Rice Syrup Rice Syrup 1 tsp 1 tsp
• Table Salt Table Salt pinch pinch

Instructions

1. 1.Cook unpeeled potatoes until soft and allow to cool completely.
2. 2.Grate courgette (zucchini), ginger and carrot, using 2-3 sheets of paper towel to squeeze out excess water.
3. 3.in a food processor blend cashews and tempeh together for a few seconds until crumbly.
4. 4.Heat olive oil in a small sauce pan, add minced garlic and diced onions and fry until translucent, add ginger, vegetables and spices and fry for 2-3 min.
5. 5.Pour vegetable mixture and tempeh-cashew mixture over potatoes.

Nutritional Information

• Calories:
  549
• Fat:
  32g
• Sodium:
  226mg
• Carbs:
  52g
• Sugar:
  8g
• Protein:
  16g