40 mins
Intermediate
This creamy Coconut, Squash & Cashew Curry is packed with the fragrant flavours of Sri Lanka.
This recipe is inspired by the Mediterranean flavours of Turkey, where tahini and dried fruit are used in both sweet and savoury food. Brazil nuts create a creamy texture and combined with the pine nuts, are an alternative to a traditional lamb kofta. Perfect served in warm pitta bread with a salad and houmous! Adjust the amount of chilli to taste.
15 min
20 min
35 mins
1. In a frying pan over a medium heat, heat the oil and fry the cumin seeds, onion and garlic. Cook until soft then set aside in a small bowl.
2. Meanwhile, in a food processor add the Brazil nuts, pine nuts, chickpeas, parsley, coriander and apricots.
3. Pulse until the texture is similar to a coarse crumb.
4. Set the ground almonds aside and add all the other ingredients. Pulse again until the mix forms a ball and is well combined.
5. Finally, with wet hands form the koftas, moulding them over the skewer.
6. Chill the koftas flat on a baking tray to set in the fridge, for an hour to overnight.
7. Lastly, cook the koftas. In a frying or griddle pan over a medium heat, add olive oil.
8. Add the koftas and fry until golden on all side, turning often.
1. In a frying pan over a medium heat, heat the oil and fry the cumin seeds, onion and garlic. Cook until soft then set aside in a small bowl.
2. Meanwhile, in a food processor add the Brazil nuts, pine nuts, chickpeas, parsley, coriander and apricots.
3. Pulse until the texture is similar to a coarse crumb.
4. Set the ground almonds aside and add all the other ingredients. Pulse again until the mix forms a ball and is well combined.
5. Finally, with wet hands form the koftas, moulding them over the skewer.
6. Chill the koftas flat on a baking tray to set in the fridge, for an hour to overnight.
7. Lastly, cook the koftas. In a frying or griddle pan over a medium heat, add olive oil.
8. Add the koftas and fry until golden on all side, turning often.
40 mins
10 mins
40 mins
