Chickpea Zucchini Kofta Curry

upbeetanisha.com

Kelly

subheading: Kofta balls:

14 oz. can of chickpeas

1 zucchini, grated (~ 1 cup)

2 tsp ground cumin

1 tsp red chili powder

3 tbsp chickpea flour (besan) *sub all-purpose flour

1 tbsp cornstarch or arrowroot starch

1 tsp salt

subheading: Kofta gravy:

¼ cup cashews, soaked in boiling water for 15 to 30 minutes

1.5 tbsp avocado oil or another neutral oil

1 red onion, chopped

3 garlic cloves, minced

1 inch ginger, minced

3 medium tomatoes, chopped

1 tsp ground cumin

1 tsp ground coriander

½ tsp garam masala

½ tsp red chili powder

½ tsp turmeric

¾ tsp salt

½ cup oat milk *sub unsweetened nondairy milk of choice or water

1 cup water

1 tsp kashmiri lal *optional for color

1 tsp kasoori methi (dried fenugreek leaves) *optional

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