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
I made these with carrot ginger pulp that was leftover
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 Information
Amount Per Serving Calories 18Cholesterol 3mgSodium 72mgCarbohydrates 2gProtein 2g
Michele W says
What a great way to use leftover pulp! And it look and sounds delicious. Can’t wait to give it a try.
Kathy Hester says
Be sure to let me know how it turns out!
Essie says
This 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
Indian food is the best. I can eat it everyday.
Kristina says
I 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
These looks delicious. And really rich. I also love recipes that use up what could otherwise be waste.
Christie says
What a brilliant idea to use the pulp to make koftas.
Amber | Caleighs Kitchen says
I’ve never tried anything like this, but the combo of carrots and coconut sauce sounds delightful!
Alisa @ Go Dairy Free says
I’ve never had koftas, but wow, they sound so easy and amazing – pinning now!
Abigail says
With all the spices, these koftas are bursting with flavors! Delish!
Elizabeth says
Beautiful, and so simple to make too! Pinned to try later!
Arman @ thebigmansworld says
Seriously, a flavour party going on right there! YUM!
Tanya says
These 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
Sweet potato puree would work great!
Tanya says
Did you mean pumpkin? I was asking if pumpkin would work. ????
Kathy Hester says
That was what I meant. Sorry about that!
Michelle Giroux says
Do you think this could go in a crockpot?
Kathy Hester says
No the koftas will not hold up for that long.