Veggie-packed, iron-rich koftas, smothered with a rich and gently spiced, creamy cashew sauce. Serve over rice or with flatbreads for an indulgent but nutritious dinner.

Serves 4

spinach kofta korma

For the koftas:

  • 200g (1 cup) spinach, washed well
  • ½ cauliflower, broken into florets
  • 2 courgettes, grated
  • 2 cloves garlic, peeled and crushed
  • 100g (1 cup) gram flour
  • 1 tsp nigella seeds
  • ½ tsp fennel seeds
  • 1 tsp sea salt flakes
  • ½ tsp black pepper
  • Vegetable oil, for frying

For the korma sauce:

  • 2 green chillies, roughly chopped
  • 2 inches fresh ginger, peeled and finely chopped
  • 6 cloves garlic, peeled and roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 2 large, tomatoes, roughly chopped
  • 2 tsp sea salt flakes
  • 120ml (1/2 cup) water
  • 2 tbsp coconut oil
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 10 curry leaves
  • 1 tsp mild chilli powder
  • 1 tsp turmeric
  • 1 tsp ground fenugreek
  • 75g (1/2 cup) cashews, soaked in boiling water for 30 mins
  • 120ml (1/2 cup) water
  • Extra water, as needed


  1. In a food processor, pulse together the spinach, cauliflower, garlic, spices and seasoning. Scrape this mixture into a bowl and stir through the rest of the ingredients. Refrigerate until needed.
  2. In a blender, add the chillies, ginger, garlic, onion, tomatoes and salt. Melt the coconut oil in a large pan and add the fennel seeds, nigella seeds and curry leaves. Cook over a medium heat until fragrant and starting to splutter.
  3. Pour in the tomato and onion mixture and stir well. Add the chilli powder, turmeric and fenugreek and cook over a medium heat until bubbling and reduced slightly.
  4. Drain the cashews and add them to the same blender with 120ml water. Blend to a smooth cream. Add this to the curry sauce and stir well. Cook for a further few minutes, taste to check the seasoning and adjust if necessary.
  5. Fill a heavy based pan one third full of vegetable oil and place over a medium high heat. Once the oil is hot, carefully drop in tablespoonfuls of the spinach mixture, taking care not to overcrowd the pan. Fry them on all sides until you have golden, crispy dumplings. Remove and drain on kitchen paper to remove excess oil. Work in batches if necessary, until you have used all the mixture.
  6. When ready to serve, warm through the sauce, adding extra water if needed. Add the koftas to the sauce at the last minute to stop them going soggy. Serve straight away, sprinkled with fresh coriander, if you like.

Per serving (495g) Calories: 389, Carbohydrates: 37.3g, Sugars: 11.7g, Salt: 4.8g, Fat: 21.6g Saturates: 8.2g, Protein: 16.5g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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