Mushroom & Courgette Koftas (vegan)
Ingredients:
For 2 (For 4)
Onion: 1 (2)
Flat Leaf Parsley: 1 bunch (2 bunches)
Fresh Mint: 1 bunch (2 bunches)
Chickpeas: 1 tin (2 tins)
Courgette: 1 (2)
Mushrooms: ½ punnet (1 punnet)
Lemon: 1 (2)
Panko Breadcrumbs: 75g (150g)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Fragrant Fusion Spice Blend: 1 pod (2 pods)
Red Chilli Flakes: 1 pod (2 pods)
Coconut Milk: 1 tin (1 tin)
For the Harissa Sauce:
Red Onion: 1 (2)
Flat Leaf Parsley: 1 bunch (2 bunches)
Crushed Garlic: 1 sachet (2 sachets)
Harissa Paste: 1 pod (2 pods)
Ras el Hanout: 1 pod (2 pods)
Chopped Tomatoes: 1 tin (1 tin)
Vegetable Stock Pot: 1 (2)
For the Tabbouleh:
Flat Leaf Parsley: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Tomato: 2 (4)
Lemon: 1 (2)
Bulgur Wheat: 150g (200g)
Nutritional Information:
Per serving: Energy (kcal) 1103 Fat 48g of which saturates 2g Carbohydrates 124g of which sugars 31g Protein 37g Salt 0.49g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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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Preparation time:
For 2 - 60 minsFor 4 - 70 mins -
Cooking time:
For 2 - 80 minsFor 4 - 90 mins
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