25 Plant Kofte Curry With Fresh Spinach, Coconut Lime Cream & Fresh Coriander Over Fluffy Basmati Rice

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat the oven to 210°C/ 200°X fan and take out a small saucepan, a large saucepan, a mixing bowl and a roasting tray. Line the roasting tray with a greaseproof paper. 

STEP 2

Place the basmati rice into the small saucepan and cover with 1.5 times its volume of water. Bring to the boil, then reduce the heat to low, cover and simmer for 10–12 minutes, until the water has been absorbed and the rice is tender.

Remove from the heat and leave to steam with the lid on until the rest of the dish is ready.

STEP 3

In the mixing bowl, crumble the smoked tofu with your hands as finely as possible. Add 1 tbsp of the coconut & lime cream and the kofte spice mix. Combine everything well until the mixture holds its shape when squeezed into a ball. The mixture should be slightly moist – you can adjust the consistency by adding a little more coconut & lime cream if needed.

Alternatively, add everything to a food processor and process for 30–60 seconds, until the mixture comes together into a dough.

Roll the mixture into 10 balls (or 20 balls for 4 people portion) and place them on your roasting tray. Brush or spray each one with oil and bake for 10–12 minutes, until firm and lightly golden on the outside. Remove from the oven and leave to rest for 1 minute to firm up.

STEP 4

In the meantime, place the large saucepan over a medium heat. Add the kofte curry sauce and bring to a simmer. Once hot, add the baby spinach and cook until wilted, then remove from the heat. Season to taste with salt and pepper.

STEP 5

Pick the coriander leaves and set aside for garnish.

STEP 6

To serve, divide the kofte between serving bowls and pour over the kofte curry sauce. Drizzle with the remaining coconut & lime cream and garnish with the fresh coriander leaves. Serve with the basmati rice on the side. Enjoy!