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The World Food Recipe Box

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Mushroom & Courgette Koftas


Mushroom & Courgette Koftas

Ingredients:

Allergens in bold

Onion

Flat Leaf Parsley

Fresh Mint

Chickpeas

Courgette

Mushrooms

Lemon

Panko Breadcrumbs

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Fragrant Fusion Spice Blend

Red Chilli Flakes

Coconut Milk

Red Onion

Harissa Paste

Ras el Hanout

Chopped Tomatoes

Vegetable Stock Pot (Celery)

Flat Leaf Parsley

Mint

Tomato

Lemon

Bulgur Wheat (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 1103 Fat 48g of which saturates 2g Carbohydrates 124g of which sugars 31g Protein 37g Salt 0.49g

Recipe Description:

It’s hard to think of a dish that has travelled further and rooted itself deeper into more cuisines than the humble kofta, a ball of crushed goodness (the name comes from a Persian word for ‘pounding') that gleefully absorbs whichever regional flavours are cooked with it. The vegetarian kofta is an Indian innovation, but we thought it would be a shame for lovers of both plant-based and Middle Eastern cuisine to miss out. Just like Italian meatballs, red sauce (in this case made from chilli-rich Middle Eastern harissa and tomatoes) is a kofta’s best friend, the rich spiciness of the gravy balanced by a fresh, herby tabbouleh salad.

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