Vegan Malai Kofta Dumplings
- Prep: 0 Mins / Cook: 45 Mins
- Serves 4
- easy
Try this recipe for a vegan twist on the classic vegetarian Indian dish. Crispy potatoes and vegetable dumplings are served with a gorgeous herb and mint sauce. A must for your personalized meal plan!
Gluten Free Dairy Free High ProteinIngredients
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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.Cook unpeeled potatoes until soft and allow to cool completely.
- 2.Grate courgette (zucchini), ginger and carrot, using 2-3 sheets of paper towel to squeeze out excess water.
- 3.in a food processor blend cashews and tempeh together for a few seconds until crumbly.
- 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.Pour vegetable mixture and tempeh-cashew mixture over potatoes.
Nutritional Information
- Calories:
549 - Fat:
32g - Sodium:
226mg - Carbs:
52g - Sugar:
8g - Protein:
16g