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Potato Malai Kofta with Sautéed Spinach & Tomato Chutney
2 or 4 Serving Dinner

Potato Malai Kofta

with Sautéed Spinach & Tomato Chutney

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
480
FAT
16g
CARBOHYDRATES
75g
PROTEIN
13g


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INGREDIENTS

  1. 1 russet potato, peeled and cut into bite-size pieces
  2. 4 oz green beans, sliced into rounds
  3. 1 carrot, peeled and grated
  4. 1 onion, peeled and chopped
  5. 2 garlic cloves, peeled and sliced
  6. 1 oz fresh ginger, peeled and minced
  7. 2 tbsp tomato powder
  8. 1 tsp curry powder
  9. 5.5 oz coconut milk
  10. ¼ cup garbanzo bean flour
  11. 4 oz baby spinach
  12. ¼ cup tomato chutney
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Blender, Large nonstick skillet, Box grater, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
480
FAT
16g
CARBOHYDRATES
75g
PROTEIN
13g


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INSTRUCTIONS

1
Cook the potato

Add potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, 10 to 12 minutes. Don’t drain the potatoes; you’ll continue cooking them in the next step.

2
Start the kofta

When boiled potatoes are fork-tender, add green beans and carrot to the saucepan and cook for 1 minute. Drain cooked vegetables and transfer to a large bowl. TIPS: We’ll use this saucepan again in the next step.

3
Start the malai sauce

Return the empty saucepan to medium heat with 2 tsp olive oil. 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 the malai sauce until slightly thickened, 2 to 3 minutes. (4-serving meal: use 4 tsp olive oil, 4 tsp ginger, 1 tsp salt) TIP: Save the remaining ginger for your own use.

4
Form the kofta

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

5
Sear the kofta

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

6
Serve

Return the skillet to medium heat with 1 tsp olive oil. Add baby spinach and a pinch of salt and pepper. Cook until wilted, 2 to 3 minutes. Transfer malai sauce to a blender and blend on low until smooth. Divide malai sauce between plates and add spinach and crispy potato kofta. Top with tomato chutney. Dig in! (4-serving meal: use 2 tsp olive oil) TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

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