Spinach kofta with coconut milk, ginger and lime

Ingredients

For the kofta

• 800 g fresh spinach
• 2 tomatoes
• 1 onion
• 200 g chickpea flour
• 1 teaspoon(s) cumin seeds

• neutral oil

For the sauce

• 15 cl of coconut cream
• 20 g chickpea flour
• 1 onion
• 2 tablespoon(s) whole-grain mustard
• 3 cm fresh ginger, peeled and chopped
• 2 yogurts

• zest of 1 organic lime

• 1 teaspoon(s) garam masala

Preparation

1. Fry the spinach in a non-stick pan for 5 minutes.

2. Drain them by pressing them between your hands, then chop them. Wash and cut the tomatoes into cubes. Peel and chop the onions.

3. In a salad bowl, pour the flour, diced tomatoes, spinach, cumin seeds and the equivalent of an onion. Salt and pepper, then mix by adding 20 cl of water to obtain a homogeneous paste. Make 15 meatballs.

4. Heat the neutral oil in a frying pan, and fry the meatballs for 3 minutes, they should be golden brown. Drain them on absorbent paper.

5. Prepare the sauce: dilute the flour in the coconut cream. Brown the remaining onion, mustard and ginger in a pan for 3 minutes, then add the coconut cream-flour mixture, the yogurts and 1 glass of water, continue cooking for 2 minutes. Incorporate the kofta into the sauce and sprinkle with lime zest and garam masala.