Spinach Kofta Masala

Spinach Kofta Masala

Serves: 3-4 Entrée Portions (About 16 Koftas)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total: 50 minutes

Spinach Kofta Ingredients:
– 2 lbs spinach
– 1/2 block of firm non-gmo, organic tofu
1/3 cup full fat Greek yogurt (substitute equivalent amount of Veganaise or 3 egg whites)
– 1/4 cup feta cheese (omit if vegan or combine ¼ cup macadamia nuts, 1 Tbs. water and 1 tsp. lemon in a food processor until creamy)
– 1/3 cup almond flour
– 1 Tbs. non-gmo, organic corn starch
– Pinch of sea salt
– 1/2 tsp. garam masala
– 1/2 tsp. garlic powder
– 1/2 tsp. nutmeg
– Coconut oil for pan frying
– Cardamom pods (optional to place in the pan when frying the koftas)

Masala Sauce Ingredients:
– 1 medium red onion, chopped (3/4 cup)
– 1 tsp. Garam Masala
– 1/2 teaspoon paprika or Kashmiri red chile powder
– 1 teaspoon ground coriander
– 2 teaspoons dried fenugreek leaves (maple syrup can be substituted here)
– 1/2 tsp. ground turmeric
– 1 tsp. cumin
– 4 medium tomatoes, chopped (3 cups)
– 1” cut of ginger, chopped
– 6 cloves garlic
– 1 hot green chile, chopped (remove seeds to adjust heat)
– 1/2 teaspoon coconut sugar
– 3/4 tsp. salt or to taste
– 1/2 cup full fat Greek yogurt (or equivalent canned coconut milk or cream)
– 1/4 cup water or coconut milk (or almond/soy milk)
– 1 Tbs. coconut oil for sautéing the onions
– 1 Tbs. coconut oil to add to the sauce
– 1 tsp. apple cider vinegar

Instructions:
1. Begin by wilting the spinach in a pan with a Tbs. of water.
2. Transfer the spinach to a colander and when cool enough to touch, squeeze out the excess water. (You can also use a nut bag or tea towel.)
3. In a large mixing bowl, mix together the spinach and all other kofta ingredients including almond flour.
4. Mold the spinach into individual 1 ½” to 2” balls and place on a tray.
5. Refrigerate koftas for 30 minutes or until you are ready to make the masala sauce.
6. Start the masala sauce first by blending the tomatoes, garlic and ginger to a paste. Add a little water along the way if you need. (It will depend on how much water is in the tomatoes)
7. Heat the coconut oil in a large pan over a medium heat and saute the onion for about five minutes
8. Add in the tomato mixture along with the spices and sea salt
9. Cook over medium heat for about 15 minutes until the mixture thickens, stirring occasionally.
10. One by one, add in the remaining ingredients and continue to stir until fully mixed.
11. Bring to a boil 8-10 minutes. Taste and adjust the salt, tang and spices to your desired taste if needed.
12. Reduce the heat and cook on low for 10-15 minutes until thick and creamy. If a thicker consistency is desired, add more yogurt and/or coconut milk.
13. Now that the sauce is complete, remove the koftas from the refrigerator and heat about 1 ½” coconut oil in a deep frying pan or wok over a medium high heat. To test if the oil is hot enough drop a tiny amount of the spinach mix into the oil, it should sizzle immediately but not brown straight away.
14. You can dust the koftas with a little more almond oil just before placing them in the frying pan. Depending on the size of your pan, you may need to cook these in two batches as you should have about 16 koftas.
15. Cook the koftas, turning occasionally with a metal spatula or spoon so they cook evenly. They should take 2-3 minutes per side until browned. Remove with a slotted spatula and drain on a paper towel.
16. After the koftas have drained and cooled, place them in the masala sauce and they’re ready to serve!

Pairing suggestion: Basmati rice cooked with a few tablespoons of coconut milk and 3-4 drops of lemongrass essential oil tastes AAAHHHMAAAZING with our spinach koftas! For a grain-free alternative, you can rice cauliflower and add in the coconut milk and lemongrass oil for a very similar tasting rice mixture. Or trying this dish with The H Lyfe Method’s “Easy Grain Free/Dairy Free Naan.