Recipe: Yummy Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

Delicious, fresh and tasty.

Carrot Koftas in Spicy Sauerkraut Sauce (vegan). Including clean, healthy, raw, gluten-free, soy free, wheat free, egg free, meatless, paleo, low-calorie options too. The special binding ingredient in this recipe is the flax-seed powder which is a perfect egg replacement. Adding to the layers of flavour I've incorporated a generous amount of nutritional yeast which has a … Continue reading Quorn Vegan Kofta's in a Spicy.

Carrot Koftas in Spicy Sauerkraut Sauce (vegan) If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Roll-up some simple lamb kofta to serve in pittas, stews, curries or barbecued on skewers. Or try alternatives such as turkey, pork and veggie koftas. You can have Carrot Koftas in Spicy Sauerkraut Sauce (vegan) using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

  1. It's of carrot koftas.
  2. You need 1 medium of carrot, peeled and shredded.
  3. You need 3/4 cup of gram (besan/garbanzo/chick pea) flour.
  4. It's 1/2 tsp of paprika.
  5. Prepare 1/2 tsp of garam masala.
  6. You need 1/4 tsp of dried chilli flakes.
  7. You need 1/4 tsp of turmeric.
  8. It's 1/4 tsp of (gluten free - if necessary) baking powder.
  9. You need 1 pinch of salt.
  10. It's 2 tbsp of water.
  11. Prepare of sauerkraut sauce.
  12. Prepare 1/2 tbsp of Indian curry paste (I used korma paste).
  13. It's 1 tbsp of tomato paste/purée.
  14. Prepare 1 tbsp of hot tamarind sauce or HP sauce.
  15. It's 1/2 cup of maybe more - water.
  16. Prepare 3/4 cup of sauerkraut.

A kofta is a meatball or vegetable ball served with a spicy curry/gravy. To make Cabbage Dumplings in Gravy (Vegan, Gluten-Free), I processed cabbage in a food processor. I then sauteed it with onion, garlic, cumin, and coriander. Spicy carrot soup with coconut milk.

Carrot Koftas in Spicy Sauerkraut Sauce (vegan) instructions

  1. Mix all the kofta ingredients in a bowl until you have a sticky soft mixture.
  2. Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C.
  3. In a skillet, fry the paste to release its spices, about a minute.
  4. Add the tomato paste add stir in.
  5. Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce.
  6. Add the sauerkraut and mix in.
  7. Leave to simmer on a low heat, adding tbsp's of water if getting too dry.
  8. Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil.
  9. Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy.
  10. Drain the koftas of oil, then mix them into the sauce.
  11. Serve immediately..

Today I chose this perfect winter soup due to which you won't feel cold anymore. See more ideas about Lentil patty, Recipes, Kofta. 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. Still moving but paused to create this little number, a vegan malai kofta.