Recipe: Delicious Kofta Curry with Coriander Sauce. Energy Food for Autumn

May 1, 2012 — 1 Comment
A pan full of Autumn energy

A pan full of Autumn energy

The days are cooler, the leaves turn pretty colours, and often we sneeze and cough our way through Autumn to the coolest of seasons. If you’re like me, Autumn is a time you could do with more energy too.

For me – and women in general – a struggle for energy goes hand in hand with a tendency for anaemia, or what is called blood deficiency in TCM. This is a very common amongst us females as we, you know, cycle. It’s literally is like that…blood goes out, blood must be replenished. However fellas, this doesn’t mean you can’t become blood deficient. All pathologies come down to lifestyle, diet and constitution.

One of the most potent form of blood building foods is Lamb. I get a bit nervous blogging about meat because I’m vocal about my penchant for plant-based eating. After a dabble with the V-diets and feeling like a half dead crustacean lying listlessly at the bottom of the ocean, I made my peace with the circle of life and call myself flexitarian.

And happily so, because I found this fantastic recipe (below) by Stephanie Alexander and can’t stop raving about it! Simple to make, it’s gently warming with a hint of green chilli and includes aromatic spices like cardamon and coriander seed that are great for digestion. I’ve added kale to super charge the dish with energy. Perfect Autumn fuel.

Kofta Curry with Coriander Sauce

For the Kofta:
20g coriander leaves and stems, well washed
1 x onion, roughly chopped
1 x 1.5cm long piece ginger, peeled
3 x cloves garlic
2 x tsp cumin seeds
2 x tsp coriander seeds
500g minced lamb
1 x tsp salt
1 x tsp chilli powder
1 x egg, free range

  1. Dry-roast cumin and coriander seeds until they smell fragrant. Grind in a mortar and pestle
  2. Put the coriander, onion, ginger and garlic in food processor and whiz to form a smooth paste
  3. Add minced lamb and spices to coriander/onion in the food processor and whiz to blend well for about 2 mins
  4. Wet hands and shape into 4cm diameter balls. You should get about 20 – 25
  5. Cover and refrigerate for 30 mins

For the Sauce:
1 x fresh long green chilli, seeded
50g coriander leaves and stems, well washed
1 x 2cm long pier ginger, peeled and roughly chopped
4 x cloves garlic, roughly chopped
1/4 c. extra virgin olive oil
8 x green cardamon pods, smashed with a motor and pestle (or back of knife)
1 x Tbls Keens curry powder*
1 x Tbls Chinese 5 Spice*
1 x large onion, finely diced
1 x tin chopped tomatoes
1/4 c. water
Celtic seasalt* to taste
1/2 c. plain yoghurt
Steamed rice to serve

  1. Put chilli, coriander, ginger and garlic into for processor and whiz to form a smooth paste
  2. Heat oil in a large heavy-based, non stick frying pan and sauté cardamon pods for 30 seconds
  3. Add curry powder and Chinese 5 spice and cook for another 30 seconds
  4. Add onion, a good pinch of salt and stir well and cook for 4 – 5 minutes until well softened
  5. Add chilli/coriander paste and cook for 2 mins
  6. Add the tin of tomatoes and water, stir well and cook until well thickened for 10 or so mins
  7. Meanwhile gently brown off the kofta in a separate non-stick pan with a splash of olive oil (no need to cook through, just seal them)
  8. Stir yoghurt into the sauce a spoonful at a time (so it doesn’t split), adding more water if it seems too thick
  9. Slip in the kofta into the sauce, cover and cook for 30 mins at a gentle simmer. Don’t stir, just shake the pan from time to time as the yoghurt may split
  10. In the last 10 minutes, add some braised kale, replace the lid and continue to cook until done*
  11. Serve with steamed rice and naan bread

*modifications


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Trackbacks and Pingbacks:

  1. kofta curry with coriander sauce « thewholekit - June 3, 2012

    […] out her blog foodiecure for the recipe and many other great […]

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