Ingredients & Substitutes

Instructions

1. 1

   Boil 2 medium (500 grams) peeled and diced sweet potatoes and 1 cup (200 grams) rinsed red lentils in separate pots until very tender, then drain and mash the sweet potatoes and allow the lentils to cool slightly.

2. 2

   Combine the mashed sweet potatoes, cooled red lentils, 1/2 teaspoon salt, and 1/2 teaspoon coriander powder in a large bowl, mixing well to form a firm dough for the koftas.

3. 3

   Shape the sweet potato and lentil mixture into 12-15 small kofta balls, ensuring they are tightly packed, then heat 3 tablespoons of vegetable oil in a large non-stick pan over medium heat.

4. 4

   Gently pan-fry the kofta balls in batches for 4-5 minutes per side until golden brown and crispy, then remove them from the pan and set aside on a paper towel-lined plate.

5. 5

   In the same pan, add 1 tablespoon of vegetable oil and sauté 1 large (150 grams) finely chopped onion until translucent, then stir in 2 tablespoons ginger-garlic paste, 2 finely chopped green chilies, 1.5 teaspoons coriander powder, 1 teaspoon cumin powder, and 1/2 teaspoon turmeric powder for 2 minutes until fragrant.

6. 6

   Incorporate 2 tablespoons of tomato paste into the spice mixture, cooking for another 3 minutes, then pour in 1 can (400 ml) full-fat coconut milk and 1/2 cup (120 ml) water, bringing the curry to a gentle simmer.

7. 7

   Carefully add the fried kofta balls into the simmering curry, sprinkle with 1 teaspoon garam masala, and cook for 5-7 minutes, allowing the flavors to meld and the koftas to absorb some of the sauce.

8. 8

   Garnish the Spiced Sweet Potato and Red Lentil Kofta Curry with 1/4 cup fresh chopped coriander leaves before serving hot.