Last week I made Ann’s Carrot Ginger Turmeric Steamer (or Chiller) and ended up with leftover carrot and ginger pulp. Rather than discard it, I used the pulp to make these carrot koftas and served them with an easy blender coconut Indian sauce. The result is a creamy, comforting dish that’s simple to prepare and uses up waste pulp from juicing or blending.
I used a blender to puree the carrots, ginger and turmeric with a little water, then strained the mixture through a fine mesh sieve, pressing the liquid out with a wooden spoon. That left a dry, flavorful pulp that works perfectly for the koftas.
The kofta mixture combines the carrot-ginger pulp with cooked sweet potato and chickpea flour. A few warm spices — cumin, coriander and turmeric — give the balls a gentle, balanced flavor. Instead of frying, the koftas are baked, which keeps them light while still firming them up nicely.
The coconut-based sauce is ridiculously simple: cashews, coconut milk, diced tomato and spices pureed together make a smooth, creamy sauce that coats the koftas and ties the dish together. It produces the familiar richness of restaurant kofta dishes without dairy.
Vegan Sweet Potato Carrot Koftas
10 tablespoon-sized balls
These koftas are made with leftover carrot-ginger pulp, sweet potato and chickpea flour, baked instead of fried for a lighter texture.
Ingredients
- 1/2 cup leftover carrot and ginger pulp
- 1/2 cup cooked sweet potato puree (about 1 small sweet potato)
- 1 tablespoon chickpea flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/8 teaspoon salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the carrot-ginger pulp, sweet potato puree, chickpea flour and spices in a bowl. Mix until evenly combined.
- Form the mixture into tablespoon-sized balls using a spoon or cookie scoop and place them on the prepared baking sheet.
- Bake for about 20 minutes, until set. Serve warm with the coconut Indian sauce.
Nutrition Information
Amount Per Serving
Calories 18Cholesterol 3mgSodium 72mgCarbohydrates 2gProtein 2g
