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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.

Preparation time:
For 2 - 60 minsFor 4 - 70 mins
Cooking time:
For 2 - 80 minsFor 4 - 90 mins