Zucchini and Potato Kofta Curry with Baby Greens over Basmati Rice

Name: Zucchini and Potato Kofta Curry with Baby Greens over Basmati Rice
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

sunbasket.com

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