Servings: 6 to 8

For the Kofta: subheading: For the Kofta:
15oz can of chickpeas, rinsed and drained (3/4c) 15oz can of chickpeas, rinsed and drained (¾c)
1c slivered almonds 1c slivered almonds
3 tsp cumin seeds 3 tsp cumin seeds
16oz shredded zucchini 16oz shredded zucchini
1/2c finely chopped cilantro ½c finely chopped cilantro
2tbsp minced fresh ginger 2tbsp minced fresh ginger
4 cloves garlic, minced 4 cloves garlic, minced
1tsp salt 1tsp salt
Several heathy lunches of freshly ground black pepper Several heathy lunches of freshly ground black pepper
2.5c Panko bread crumbs 2.5c Panko bread crumbs
 
For the sauce: subheading: For the sauce:
2c cashews, soaked for at least 2 hours (or overnight!) 2c cashews, soaked for at least 2 hours (or overnight!)
4c veggie broth 4c veggie broth
2 tbsp refined coconut oil 2 tbsp refined coconut oil
2 medium yellow onions, finely diced 2 medium yellow onions, finely diced
6 cloves garlic, minced 6 cloves garlic, minced
2tbsp minced fresh ginger 2tbsp minced fresh ginger
2tbsp curry powder 2tbsp curry powder
2tsp Garam masala 2tsp Garam masala
2tsp ground cumin 2tsp ground cumin
2(14oz) cans lite coconut milk, or one can coconut milk+one can water 2(14oz) cans lite coconut milk, or one can coconut milk+one can water
6tbsp tomato paste 6tbsp tomato paste
2tsp salt 2tsp salt
2c frozen peas 2c frozen peas
 
For everything else: subheading: For everything else:
2ish tbsp refined coconut oil for frying 2ish tbsp refined coconut oil for frying
Cooked basmati rice for serving Cooked basmati rice for serving
Fresh cilantro for garnish Fresh cilantro for garnish

Prepare the Kofta: subheading: Prepare the Kofta:
In a bowl, mash the chickpeas so they are mushy but not puréed.
Preheat large pan over medium heat and toast the almonds for about 7 minutes, tossing frequently, until golden brown in some spots. Transfer immediately to a bowl.  Next, toast the cumin seeds for about 3 minutes, until fragrant and a shade or two darker. Transfer those to the bowl as well.
Add the zucchini, cilantro, ginger, garlic, salt, and pepper, and mix well.
Now add the bread crumbs, and use your hands to mix and mush until it holds together. Cover with plastic wrap (or a plate) and refrigerate for 30+ minutes.
(You can prepare this mixture a day ahead and keep in fridge)
Make the Sauce: subheading: Make the Sauce:
Drain the cashews and add them to a blender along with the broth. Blend until very smooth. This could take anywhere between 1 to 5 minutes, so give your blender a break every minute or so and test the sauce. It should be very smooth, with only a slight graininess. Scrape down the sides with a spatula to make sure you get everything.
Preheat a 6-quart pot over medium heat and add coconut oil. Sauté onion for 3 minutes, until translucent. Add the garlic and ginger and cook until just fragrant, about 15 seconds. Add curry, garam masala, and cumin, and toss for a minute or so just to toast the spices.
Add the coconut milk, blended cashews, tomato paste, and salt. Bring to a low simmer and let cook for 15 minutes. It should thicken up nicely. Add the peas and let them warm through. Taste for seasoning, and turn off heat and cover until ready to serve.
Cook the Kofta: subheading: Cook the Kofta:
Preheat a large frying pan over medium heat. Line the counter with parchment paper to keep the Kofta from sticking. Scoop up a scant ¼c of the mixture. Pack it well and roll into a football shape. Set it on paper, and continue to make all 24 Kofta dumplings.
When the pan is hot enough, add coconut oil and make sure it coats the pan.  Now add the Kofta, rolling each one around in the pan. Make sure you coat all sides. Use a little extra oil, if needed.
Fry then for about 7 minutes, rolling them around in the pan to get them browned on all sides. They don’t have to be uniformly browned, just do your best. Once browned, turn the heat off.
To assemble: subheading: To assemble:
Scoop some rice on each plate, place three Koftas on top of the rice, and cover with sauce. Garnish with cilantro.

The recipe makes more sauce than you’ll need, so you can bulk it up with steamed brocolli/cauliflower or zucchini. You’ll be happy with the extra sauce. Later in the week steam some veggies and thin the sauce out with broth. Or pour it over a baked potato!  The recipe makes more sauce than you’ll need, so you can bulk it up with steamed brocolli/cauliflower or zucchini. You’ll be happy with the extra sauce. Later in the week steam some veggies and thin the sauce out with broth. Or pour it over a baked potato!
Shredding zucchini by hand is best, as it produces shorter strands for Kofta balls. Not too hard, since it’s a small amount.  Shredding zucchini by hand is best, as it produces shorter strands for Kofta balls. Not too hard, since it’s a small amount.