Potato Malai Kofta

Cover potato with 1 inch salted water in medium saucepan. Bring to a boil and cook until fork-tender, 10 to 12 minutes. Add green beans and carrot and cook until tender, about 1 minute. Drain cooked vegetables and transfer to large bowl. Reserve saucepan.

Heat 2 tsp olive oil in same saucepan over medium heat. Add onion, garlic, and just 2 tsp ginger and cook aromatics until softened, 3 to 5 minutes. Add tomato powder, curry powder, coconut milk, and ½ tsp salt and bring to a simmer. Cook malai sauce until slightly thickened, 2 to 3 minutes. Transfer to blender and blend on low until smooth, about 1 minute. Leave covered to keep warm. (4-serving meal: use 4 tsp olive oil) (TIPS: Save the remaining ginger for your own use. Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.)

Add garbanzo bean flour and ¼ tsp salt to bowl with cooked vegetables. Lightly mash kofta mixture and form into 6 patties, each about 1 inch thick. (4-serving instructions: use ½ tsp salt)

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add kofta patties and cook until browned and crisp, 1 to 2 minutes per side. Transfer crispy potato kofta to plate and wipe skillet clean. (4-serving meal: use ¼ cup olive oil)

Return same skillet to medium heat with 1 tsp olive oil. Add spinach and a pinch of salt and pepper and cook until wilted, 2 to 3 minutes. Divide malai sauce between plates and add sautéed spinach and potato kofta. Top with tomato chutney. Dig in!