Chickpea Zucchini Kofta with Spiced Coconut Sauce
These crispy chickpea and zucchini koftas are served with a creamy spiced coconut sauce. A flavorful and healthy dish that's perfect for any meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Oil for frying
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
Instructions
- Prepare the Kofta Mixture: In a large bowl, mash the chickpeas with a fork or potato masher. Add grated zucchini, breadcrumbs, chopped onion, garlic, cumin, coriander, cayenne, salt, pepper, and cilantro. Mix until well combined.
- Form the Koftas: Shape the mixture into small balls or patties, about 1-2 inches in diameter.
- Fry the Koftas: Heat oil in a skillet over medium heat. Once hot, add the koftas in batches, frying until golden brown and crispy on all sides. Remove and place on paper towels to drain excess oil.
- Make the Spiced Coconut Sauce: In a saucepan, combine coconut milk, red curry paste, lime juice, and salt. Simmer over low heat for about 5 minutes, stirring occasionally until slightly thickened.
- Serve: Arrange the koftas on a serving plate and drizzle the spiced coconut sauce over them. Garnish with additional cilantro if desired.
Cook’s tips
- Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent the koftas from becoming soggy.
- Chill the kofta mixture for 15-20 minutes before shaping; this helps them hold their shape better during frying.
- Use a non-stick skillet and ensure the oil is hot enough before adding the koftas, so they crisp up without absorbing too much oil.
- Don't overcrowd the pan; fry in batches to maintain even browning and crispiness.
Substitutions
- Use panko breadcrumbs instead of regular breadcrumbs for an extra crispy texture.
- Substitute grated sweet potato or carrot for zucchini if desired.
- Replace red curry paste with 1 teaspoon curry powder plus 1/2 teaspoon chili flakes for a different spice profile.
- Use lemon juice instead of lime juice for a slightly different citrus note.
Storage & reheating
Store koftas and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat koftas in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness, and warm the sauce gently on the stovetop.
FAQ
Can I bake the koftas instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy. Lightly brush with oil before baking.
Can I make this dish ahead of time?
You can prepare the kofta mixture and sauce up to 2 days in advance. Store them separately in the refrigerator, then shape and fry the koftas just before serving.
Is this dish gluten-free?
To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs.
Can I freeze the koftas?
Yes, freeze the uncooked koftas on a baking sheet until solid, then transfer to a freezer bag. Fry them directly from frozen, adding a few extra minutes to cooking time.
