Vegan kofta in spicy tomato sauce

Vegan
Mediterranean
DinnerCurry4 servings40 minutes preparation
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This is what you need

Naan plain4 pcsRed lentils300 g
Coriander20 g
Curcuma ginger latte1 tbsp
Psyllium fibres2 tbsp
Sun-dried tomatoes100 g
For the sauce:
Red onions2
Garlic2 cloves
Curcuma ginger latte1 tbsp
Tomato sauce spicy3 jars
Spinach400 g
Coconut milk 80%400 ml

Kitchenware

Oven

This is how you make it

  1. Preheat the oven to 220 °C.
  2. Soak the sun-dried tomatoes for 10-15 minutes. Discard the soaking water.
  3. Sprinkle a large frying pan with oil. Chop the red onion finely and fry this for 3 minutes until transparent.
  4. Crush the garlic and fry this with 1 tbsp turmeric latte for 2 minutes.
  5. Then add the coconut milk, tomato sauce and sundried tomatoes. Place the lid on the pan and allow to simmer for 25 minutes.
  6. Then add the spinach little by little, until it has wilted.
  7. Now prepare the kofta. Cook the red lentils for 15 minutes over a low heat. Drain.
  8. Chop the coriander finely and mix with the lentils, 1 tbsp turmeric latter and psyllium. Make sure the psyllium is mixed in evenly, as this absorbs moisture quickly.
  9. Roll the dough into balls and bake these in the oven for 5-10 minutes, until golden brown. Add the balls to the sauce and allow to simmer for a final 5 minutes.
  10. Bake the naan in the oven for 3 minutes and serve this on the side. N.B.: thanks to the sundried tomatoes, you don’t need any extra salt.