Call it a kofta or meatballs Zucchini Pinto Beans Kofta in Spicy Cashew Curry is definitely a show stopper. I am completely amazed of the exquisite taste of this oil free entree. This entree is absolutely a pleasure to the taste buds. My family loves it and demands this entrée at least once a week. Their desires definitely make me happy and I totally feel elated. Hahahahha.
My family is fond of koftas. However, koftas are usually fried and loaded with calories and bad fat. In order to infuse some protein and green vegetable along with some Indian masala curry I came up with Zucchini Pinto Beans Kofta in Spicy Cashew Curry. My family could not even detect the ingredients and enjoyed heartily with rice and naan with a side salad. I love to play with food ingredients especially if I know I can make it super nutritious and yet mouthwatering. Hence, I am excited to share my latest recipe with you.
When I thought about this combination I was skeptical that pinto beans would overpower the taste of koftas. Therefore, my family would immediately understand that it not the usual kofta entrée. But they were totally consumed with the flavorsome aroma of this entrée. By the time we were done with dinner they asked me to make it again. They still don’t know the exact ingredients. However, I am totally satisfied with my success to be able to feed them protein rich and healthy entrée that’s made with leftover zucchini water and no oil.
For the koftas, first I decided to finely grind fresh zucchini. Thereafter, I squeezed out its water with the help of a cheese cloth. I saved the zucchini water in a saucepan. In my next step, I combined all the kofta ingredients in a large mixing bowl. Afterwards, with the help of a food masher/potato masher mashed the beans extremely well along with the other ingredients. In my next step, I made round ball shape, place them on a prepared cookie sheet and baked them in a preheated oven.
While the koftas were baking I quickly processed some onion cashew paste including some dry red chili to spice up the entree. The trick to this oil free kofta entrée is that I first heated a nonstick pan. Then, I poured the leftover zucchini water into the warm pan. This way I added more nutrition to the entrée and did not have to drain away the vitamins and minerals loaded green zucchini water. Immediately I folded in the onion cashew paste and sautéed until the gravy started to thicken. Lastly, I seasoned it with with the Indian spices. Then, gently I dipped the baked koftas in the warm and spicy cashew curry.
I highly recommend you to try this ASAP. You will fall in love with Zucchini Pinto Beans Kofta in Spicy Cashew Curry in its first bite. Your family and friends won’t stop appreciating you when you serve this dish to them. This entrée is definitely a heartthrob that will satisfy everyone’s desire to eat healthy yet delicious food. You may serve it in any party/get together/potluck or simply for weeknight dinners.