Zucchini and Potato Kofta Curry with Baby Greens over Basmati Rice | Sunbasket

Name: Zucchini and Potato Kofta Curry with Baby Greens over Basmati Rice | Sunbasket
Ingredients: ¾ cup basmati rice; 1 or 2 organic russet or other white potatoes (about ¾ pound total); 1 organic zucchini or yellow squash; 4 or 5 sprigs organic fresh cilantro; ¾ cup chickpea flour; 1 teaspoon ground cumin; ¼ teaspoon cayenne (optional); Curry simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander); 5 ounces organic shredded carrots; 3 ounces organic baby spinach or other leafy greens

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In our vegan riff on Indian kofta, we form shredded zucchini and mashed potatoes into dumpling shapes, which we cook and serve in a tomato-based curry on a bed of basmati rice.

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Ingredients

¾ cup basmati rice
1 or 2 organic russet or other white potatoes (about ¾ pound total)
1 organic zucchini or yellow squash
4 or 5 sprigs organic fresh cilantro
¾ cup chickpea flour
1 teaspoon ground cumin
¼ teaspoon cayenne (optional)
Curry simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
5 ounces organic shredded carrots
3 ounces organic baby spinach or other leafy greens