Indian Medium

Zucchini Kofta in a Ginger + Tomato Sauce

Name: Zucchini Kofta in a Ginger + Tomato Sauce
Prep time: PT45MINUTES
Cook time: PT20MINUTES
Total time: PT1HOUR15MINUTES
Yield: 4 pieces
Cuisine: Indian
Ingredients: 2.5 pounds zucchini; 2 teaspoons salt; 2 cups breadcrumbs; 1 teaspoon garam masala; 1 teaspoon ground red chile; 1 tablespoon chickpea flour; 3 tablespoons canola oil; 2 items yellow onions (finely chopped); 1.75 inches ginger (peeled and grated); 14 ounces crushed tomatoes (one can); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1.5 teaspoons garam masala; 1.25 teaspoons ground red chile; 2 teaspoons honey; 3 tablespoons ground almonds; 1.25 teaspoons salt

Crispy Summer Squash Dumplings

Vegetarian

— (0 ratings)

⏱️ 1 hour 15 minutes 45 minutes prep · 20 minutes cook

🍽️ 4 pieces Makes

340 Calories

9g Protein

42g Carbs

16g Fat

Ingredients

Makes (pieces)

Why This Recipe Works

These crispy zucchini dumplings are a clever way to use a garden glut, offering a light and summery alternative to heavier curries. Once baked, they are dropped into a thick, ginger-spiked tomato sauce that they soak up like sponges.

Instructions

Grate the zucchini, mix with salt, and let sit in a sieve for 30 minutes. Squeeze out every drop of water you can until the zucchini is quite dry.

Make the sauce by sautéing onions for 10 minutes, then adding ginger and tomatoes. Simmer for 10 minutes before stirring in the spices, honey, and almonds with a splash of hot water.

Mix the dry zucchini with breadcrumbs, spices, and chickpea flour. Roll into 24 golf-ball-sized spheres and bake at 400°F for 20 minutes until crispy.

Gently drop the hot, baked kofta into the warmed tomato sauce just before serving so they stay crisp on the outside and soft inside.

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Make Ahead: The tomato sauce can be made up to 3 days in advance and stored in the refrigerator.

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Storage: Refrigerate leftovers for up to 3 days.