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.
Vegan Sweet Potato Carrot Koftas
Ingredients
- 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
Instructions
- 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.
Nutrition
Easy Blender Coconut Indian Sauce
Ingredients
- 3 tablespoon raw cashews
- 1 14 ounce can coconut milk, full fat or light
- 1/4 cup diced tomato canned or fresh
- 2 cloves garlic
- 1/2 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- salt to taste
Instructions
- Add all of the ingredients to your blender and let it sit to the side for 15 to 20 minutes to soften the cashews.
- Blend until silky smooth. If you have a high-speed blender you can blend until warm and ready to serve.
- If you don't have a high-speed blender, pour the blended mix into a saucepan and heat over medium until hot. If you use this method the sauce will get thicker as a plus. This will take about 10 minutes.
Nutrition
Michele W says
April 25, 2015 at 12:54 pmWhat a great way to use leftover pulp! And it look and sounds delicious. Can’t wait to give it a try.
Kathy Hester says
April 26, 2015 at 12:19 amBe sure to let me know how it turns out!
Essie says
April 26, 2015 at 11:32 pmThis dish looks fabulous and easy! I’m in love with Indian food and as soon as I can find raw cashews its getting made at my house too. I already have the other ingredients.
Thanks Kathy
Kathy Hester says
April 27, 2015 at 12:06 amIndian food is the best. I can eat it everyday.
Kristina says
April 27, 2015 at 10:17 pmI love recipes that use juicing pulp, especially if they are ginger friendly – we LOVE ginger here! these sound delicious, and the sauce does too!
Barrett @dirtylaundrykitchen.com says
April 30, 2015 at 8:51 amThese looks delicious. And really rich. I also love recipes that use up what could otherwise be waste.
Christie says
April 30, 2015 at 9:06 amWhat a brilliant idea to use the pulp to make koftas.
Amber | Caleighs Kitchen says
April 30, 2015 at 9:10 amI’ve never tried anything like this, but the combo of carrots and coconut sauce sounds delightful!
Alisa @ Go Dairy Free says
April 30, 2015 at 10:28 amI’ve never had koftas, but wow, they sound so easy and amazing – pinning now!
Abigail says
April 30, 2015 at 5:27 pmWith all the spices, these koftas are bursting with flavors! Delish!
Elizabeth says
May 10, 2015 at 4:51 amBeautiful, and so simple to make too! Pinned to try later!
Arman @ thebigmansworld says
May 10, 2015 at 8:07 amSeriously, a flavour party going on right there! YUM!
Tanya says
November 5, 2015 at 7:59 amThese look amazing and thanks for giving a way to do it even if you don’t have a juicer. I was wondering if pumpkin purée could be substituted for the sweet potato. I hardly ever have sweet potato around but always have the pumpkin.
Thanks!!
Kathy Hester says
November 5, 2015 at 8:10 amSweet potato puree would work great!
Tanya says
November 6, 2015 at 11:14 amDid you mean pumpkin? I was asking if pumpkin would work. ????
Kathy Hester says
November 6, 2015 at 11:37 amThat was what I meant. Sorry about that!
Michelle Giroux says
October 21, 2017 at 2:57 pmDo you think this could go in a crockpot?
Kathy Hester says
October 28, 2017 at 2:27 pmNo the koftas will not hold up for that long.