Zucchini Pinto Beans in Spicy Cashew Curry

Call it kofta or meatballs, this Zucchini Pinto Beans Kofta in Spicy Cashew Curry is definitely a show stopper. Its a nutritious and oil free Indian comfort food for the whole family.

Course Main Course

Cuisine Indian

Keyword beans kofta, cashew curry, Indian meatballs, spicy cashew curry, Vegan Kofta, zucchini kofta

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 238kcal

Author Gunjan

Ingredients

For the kofta

1 medium zucchini (not peeled)
1 15 oz can of pinto beans (drained and rinsed)
1 tsp cumin powder
1 tsp chili powder
1 tsp fennel seeds
1/2 tsp salt

For the curry

1 cup roughly chopped red onion
2 Roma tomatoes
1/4 cup raw cashew nuts
2 whole dry red chilies
Leftover zucchini water
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/2 tsp garam masala
1/2 tsp chili powder
2 cups unsweetened coconut milk
1/2 tsp sugar
Salt as per taste

Instructions

Grind zucchini until fine and watery. Place a saucepan under the strainer and cover it with cheesecloth. Take out the ground zucchini on it and squeeze the water as much as possible.
Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet by greasing it slightly.
Now in a large mixing bowl combine all the kofta ingredients including the squeezed zucchini.
Use potato masher to mash pinto beans and mix the batter with hands very well.
Divide the batter into 6 equal parts and form round ball shape between palms.
Place kofta balls on the cookie sheet and bake in the middle rack of the oven for 30 minutes or until light golden in color.
In the meanwhile, combine onions, tomatoes, cashew nuts, red chilies in a food processor/grinder and grind into a smooth paste.
Heat a nonstick pan and add the saved zucchini water. Immediately add the cashew paste.
Stir well and cook covered until the paste starts to thicken. Now, add all the spices. Stir again and cook covered until the gravy starts drying.
Now, add rest of the ingredients and stir well. Cook covered for 10 minutes in a medium flame.
Turn off the flame and dip the koftas in it. Serve with steamed rice/quinoa/ naan and a side salad.

Notes

This recipe makes 6 koftas and serving size is 2 koftas person.

Nutrition