Last week I made Ann’s Carrot Ginger Turmeric Steamer (or Chiller) from Crave Eat Heal. I had some leftover pulp from making the juice in the steamer. I almost tossed it out, but then I thought about making these carrot koftas and smothering them with an easy coconut Indian sauce.
I miss getting creamy kofta dishes in Indian restaurants. They are always full of cream and the little dumplings are usually made with yoghurt or cheese. I never made this at home because I thought it would be too complicated. But this recipe is very easy, and you get the bonus of having a carrot chiller too!
I don’t have a juicer, but I used my blender to puree the carrots, ginger and turmeric with some water. Then I poured it into a fine mesh strainer and pushed the liquid out with a wooden spoon.
You can see in the photo below how dry the mixture is before I mix it into the kofta ingredients.
The sweet potatoes and chickpea flour hold them together and they are lightly spiced. The get baked instead of the traditional frying.
The sauce is ridiculously easy to make. Just throw some cashews, coconut milk, diced tomato and spices in your blender and puree.
- 1/2 cup leftover carrot and ginger pulp from [url]Ann's Carrot Turmeric Steamer∞https://healthyslowcooking.com/2015/04/18/carrot-ginger-turmeric-steamer-or-chiller-from-crave-eat-heal/[/url]
- 1/2 cup cooked sweet potato puree, about 1 small
- 1 tablespoon chickpea flour
- 1/4 teaspoon cumin powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/8 teaspoon salt, optional
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper and set aside.
- Mix all the ingredients in a medium bowl until it's combined. Using a tablespoon measure or cookie scoop make balls from the mixture and place on the baking sheet.
- Bake for 20 minutes. Serve with the Coconut Indian Sauce.
Amount Per Serving Calories 18Cholesterol 3mgSodium 72mgCarbohydrates 2gProtein 2g