Carrot Koftas in Spicy Sauerkraut Sauce (vegan)
Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrot koftas in spicy sauerkraut sauce (vegan). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Carrot Koftas in Spicy Sauerkraut Sauce (vegan). Inspired by Nadine Abensur's amazing Courgette Koftas, I decided to go all out for the spicy, salty, sour and sweet flavour combination by using sauerkraut and tamarind to make a sauce for sweet carrot deep fried balls. In a large bowl, combine shredded cabbage and onion, carrot, jalapeno, salt and mustard seeds. Pound the mixture with a wooden spoon or massage it with hands until the juices are released and vegetables are soft.

Carrot Koftas in Spicy Sauerkraut Sauce (vegan) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Carrot Koftas in Spicy Sauerkraut Sauce (vegan) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have carrot koftas in spicy sauerkraut sauce (vegan) using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):
  1. Take carrot koftas
  2. Take carrot, peeled and shredded
  3. Prepare gram (besan/garbanzo/chick pea) flour
  4. Get paprika
  5. Make ready garam masala
  6. Take dried chilli flakes
  7. Make ready turmeric
  8. Make ready (gluten free - if necessary) baking powder
  9. Make ready salt
  10. Take water
  11. Take sauerkraut sauce
  12. Make ready Indian curry paste (I used korma paste)
  13. Take tomato paste/purée
  14. Get hot tamarind sauce or HP sauce
  15. Get maybe more - water
  16. Prepare sauerkraut

Delicious with pitta breads or fluffy rice. shelled hemp seeds or cashews, chickpeas, and potatoes form the base of our vegan koftas - a combination that results in vegan meatballs that are moist on the inside while holding together without problems, even once immersed in the sauce. The koftas are seasoned with a blend of garam masala, ground cumin and cayenne/red chili powder While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point.

Instructions to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):
  1. Mix all the kofta ingredients in a bowl until you have a sticky soft mixture
  2. Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C
  3. In a skillet, fry the paste to release its spices, about a minute
  4. Add the tomato paste add stir in
  5. Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce
  6. Add the sauerkraut and mix in
  7. Leave to simmer on a low heat, adding tbsp's of water if getting too dry
  8. Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil
  9. Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy
  10. Drain the koftas of oil, then mix them into the sauce
  11. Serve immediately.

In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Firstly either grate or mince veggies in a food processor or a food chopper or with a grater. See recipes for Spicy Pea, Dill & Mint Soup (hare matar ka shorba) #vegan #vegetarian #soup too. Add a Tbsp of refined coconut oil and allow it to melt (sub veg broth for oil-free).

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