Description

Creamy, rich, and completely plant-based. This kale-cashew green curry with broccoli tofu kofta is packed with flavor, protein, and Ayurvedic goodness. Save this recipe for a nourishing and comforting meal. #VeganComfortFood #DairyFreeCreamy #HealthyEating

Ingredients

Scale

For the Kofta:

1/2 cup broccoli, finely chopped

1/2 cup firm tofu, crumbled or grated

1 cup mashed potatoes

1 tbsp hemp seeds

1/4 cup chickpea flour or cornstarch

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon garam masala

1 tsp lemon juice

1 tsp grated ginger

1 tsp avocado oil (for pan-frying optional – can air fry.

For the Kale-Cashew Green Curry Sauce:

1 cup kale, chopped

1/2 cup raw cashews (soaked for 2 hours)

1 cup plant milk

1/2 cup vegetable broth

1 teaspoon grated ginger

1 tablespoon lime juice

1 teaspoon coconut sugar (optional)

1 teaspoon ground cumin

1 teaspoon coriander powder

1/2 teaspoon turmeric

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Instructions

1. Prepare the Kofta: In a bowl, mix all the kofta ingredients until a soft dough forms. Shape into small balls.

2. Heat avocado oil in a pan over medium heat and gently fry the kofta until golden brown. Set aside. Optional, can place into air fryer for 25-30 min at 350F.

3. Make the Green Curry Sauce: Blend kale, soaked cashews, plant milk (we used @koatjiofficial) and vegetable broth until smooth.Add cumin, coriander, turmeric, and go for a few seconds.

4. Pour in the blended kale-cashew mixture, add lime juice and coconut sugar, and simmer for 5 minutes.

5. Add the kofta into the sauce and let it cook for another 5 minutes. We added some steamed broccoli to it too.

6. Serve warm with jasmine rice or quinoa. Don’t forget flatbread to pull up all the sauces.

Nutrition

Serving Size: 1 cup