Kofta curry

I am slowly working through my mound of potatoes. I happened across this recipe for potato and spinach kofta balls and thought they sounded delicious (on FatFreeVegan Kitchen) but thought we really haven't been eating much rice lately so I made an Indian Kofta Curry sauce to pour over the balls instead of the yoghurt sauce as described in the recipe. Kofta curry is one of our favourites to order when we are at Indian or Himalayan restaurants :)

So I made the potato spinach kofta, and let it cook while I had the rice on and started the following sauce:

Ingredients:

2 onions, sliced
2 garlic cloves, chopped or crushed
1 tbsp ginger, chopped or grated
1 tsp ground tumeric
1 tsp garam masala
1 tsp chilli powder
400g can of crushed tomatoes

Method:

Fry onions, garlic and ginger in a little bit of oil or water until soft. Add tumeric, garam masala and chilli powder. Stir and cook for a minute - don't burn! Add in the can of tomatoes and a little bit of water to make it go further. Simmer on very low heat until everything else is ready :)

Serve on top of potato spinach balls on top of brown rice.

The balls worked perfectly, the texture was just right - crisp on the outside and soft on the inside. The sauce was quite spicy (use less chilli powder to change that) but definately edible, it certainly cleared out our sinuses though.

This recipe is definately a keeper :)