Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot koftas in spicy sauerkraut sauce (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Carrot Koftas in Spicy Sauerkraut Sauce (vegan). Inspired by Nadine Abensur's amazing Courgette Koftas, I decided to go all out for the spicy, salty, sour and sweet flavour combination by using sauerkraut and tamarind to make a sauce for sweet carrot deep fried balls. Carrot Koftas in Spicy Sauerkraut Sauce (vegan) ~ Happy Cooking - now is being sought after by many society around us, one of them is We.
Carrot Koftas in Spicy Sauerkraut Sauce (vegan) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Carrot Koftas in Spicy Sauerkraut Sauce (vegan) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have carrot koftas in spicy sauerkraut sauce (vegan) using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):
- Make ready carrot koftas
- Prepare 1 medium carrot, peeled and shredded
- Prepare 3/4 cup gram (besan/garbanzo/chick pea) flour
- Take 1/2 tsp paprika
- Prepare 1/2 tsp garam masala
- Get 1/4 tsp dried chilli flakes
- Take 1/4 tsp turmeric
- Make ready 1/4 tsp (gluten free - if necessary) baking powder
- Make ready 1 pinch salt
- Take 2 tbsp water
- Prepare sauerkraut sauce
- Take 1/2 tbsp Indian curry paste (I used korma paste)
- Take 1 tbsp tomato paste/purée
- Get 1 tbsp hot tamarind sauce or HP sauce
- Take 1/2 cup maybe more - water
- Prepare 3/4 cup sauerkraut
Then remove one more set of leaves—this leaf(ves) will be used to cover the sauerkraut as it ferments later on, so just set it aside. When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Enjoy with Indian flatbread and/or basmati rice. Including clean, healthy, raw, gluten-free, soy free, wheat free, egg free, meatless, paleo, low-calorie options too.
Instructions to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):
- Mix all the kofta ingredients in a bowl until you have a sticky soft mixture
- Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C
- In a skillet, fry the paste to release its spices, about a minute
- Add the tomato paste add stir in
- Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce
- Add the sauerkraut and mix in
- Leave to simmer on a low heat, adding tbsp's of water if getting too dry
- Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil
- Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy
- Drain the koftas of oil, then mix them into the sauce
- Serve immediately.
Search recipes. have fermented sauerkraut and dill pickles, which turned out great. The sauerkraut was then canned in jars and the pickles were placed in the refrigerator. I think I will try the carrot and kraut soon. It sounds like it would be really good on a sandwich. Sweet and spicy carrot-lentil-zucchini cutlet, lettuce, "Cheddar" sauce, onion jam, pickles, tofu "egg" salad and romanesco sauce.
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