Zucchini Kofta Curry

Zucchini Kofta Curry

Ingredients

For the Zucchini Koftas:

  • 2 medium zucchinis, grated

  • 1/2 cup grated paneer (Indian cottage cheese) or crumbled tofu

  • 2 tablespoons almond flour or coconut flour

  • 2 tablespoons chopped cilantro (coriander leaves)

  • 1 teaspoon grated ginger

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon red chili powder (adjust to your spice preference)

  • Salt to taste

  • Oil for frying (use a low-carb oil like coconut oil)

For the Curry Sauce:

  • 1 tablespoon ghee or olive oil

  • 1 large onion, finely chopped

  • 2 cloves of garlic, minced

  • 1-inch piece of ginger, grated

  • 1 green chili, finely chopped (optional, adjust to your spice preference)

  • 1 cup chopped tomatoes

  • 1/4 cup unsweetened tomato puree

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • 1/2 cup coconut milk

  • Salt and pepper to taste

  • Chopped cilantro (coriander leaves) for garnish

Instructions

For the Zucchini Koftas:

  1. Start by grating the zucchinis using a box grater or a food processor. Squeeze out any excess moisture from the grated zucchini using a clean cloth or paper towel.

  2. In a mixing bowl, combine the grated zucchini, grated paneer or crumbled tofu, almond flour or coconut flour, chopped cilantro, grated ginger, ground cumin, garam masala, red chili powder, and salt. Mix everything together until well combined.

  3. Form small lemon-sized balls (koftas) from the mixture and set them aside.

  4. In a deep skillet or frying pan, heat oil over medium heat. Fry the zucchini koftas in batches until they turn golden brown and crispy. Be gentle while flipping them to avoid breaking the koftas. Once fried, place them on a paper towel to remove any excess oil.

For the Curry Sauce:

  1. In the same skillet or a separate pan, heat ghee or olive oil over medium heat.

  2. Add the finely chopped onion and sauté until it becomes soft and translucent.

  3. Stir in the minced garlic, grated ginger, and green chili (if using). Sauté for another minute until the raw smell disappears.

  4. Add the chopped tomatoes to the pan and cook until they become soft and mushy.

  5. Mix in the ground cumin, ground coriander, turmeric powder, garam masala, salt, and pepper. Cook for a few more minutes until the spices are well incorporated.

  6. Add the unsweetened tomato puree to the pan and cook for a few minutes until the sauce thickens.

  7. Pour in the coconut milk and stir until the curry sauce is well combined and reaches the desired consistency.

Assembling the Dish:

  1. Gently place the fried zucchini koftas into the curry sauce and let them simmer for a couple of minutes, allowing the flavors to meld together.

  2. Garnish the Zucchini Kofta Curry with chopped cilantro.

Serve this low-carb Zucchini Kofta Curry with cauliflower rice or low-carb naan for a satisfying and healthy meal. Enjoy the flavorful and creamy goodness!