Vegan Palak Kofta Curry with Brown Rice

Ingredients

• 10 oz Spinach
• 1 medium Potato
• 1/4 cup Chickpea Flour (Besan)
• 1 tsp Ginger-Garlic Paste
• 1 tsp Spices (cumin, coriander, turmeric, chili powder)
• 1/2 cup Oil (for frying)
• 1 medium Onion
• 2 medium Tomato
• 1 can Coconut Milk
• 1 cup Brown Rice
• 1/4 cup Cilantro

Instructions

1. 1Place the 1 medium potato in a medium pot and cover it with cold water. Bring the water to a boil over high heat (212°F / 100°C) and cook for 15-20 minutes, or until the potato is fork-tender when pierced with a fork. Drain the potato, let it cool slightly, then peel and mash it in a medium bowl until smooth.
2. 2Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 10 oz spinach and cook for 1 minute, until the leaves are wilted. Immediately transfer the wilted spinach to a large bowl filled with ice water to stop the cooking. After 1 minute, drain the spinach very well and squeeze out as much excess water as possible using your hands or a clean kitchen towel. Place the squeezed spinach in a blender or food processor and blend until it forms a smooth paste.
3. 3In the medium bowl with the mashed 1 medium potato, add the spinach paste, 1/4 cup chickpea flour, 1 tsp ginger-garlic paste, and 1/2 tsp of the 1 tsp spices (cumin, coriander, turmeric, chili powder). Mix thoroughly with your hands until all ingredients are well combined and form a cohesive dough. Roll the mixture into approximately 16-20 small balls, each about 1-inch (2.5 cm) in diameter, to form the koftas.
4. 4Heat the 1/2 cup oil in a 12-inch (30 cm) heavy-bottomed skillet over medium-high heat (approximately 350°F / 175°C) until it shimmers. Carefully add the koftas to the hot oil in batches, making sure not to overcrowd the skillet. Fry each batch for 5-7 minutes, turning them occasionally with tongs, until they are golden brown and firm on all sides. Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. 5In a 4-quart (3.8 L) saucepan or pot, heat 1 tablespoon of the reserved oil from frying the koftas over medium heat (approximately 300°F / 150°C). Add the 1 medium onion, finely chopped into 1/4-inch (0.6 cm) pieces, and cook for 8-10 minutes, stirring occasionally, until it is softened and golden brown. Add the 2 medium tomatoes, chopped into 1/2-inch (1.2 cm) pieces, and cook for another 5-7 minutes, stirring frequently, until they have softened and released their juices.
6. 6Pour in the 1 can coconut milk and add the remaining 1/2 tsp of the 1 tsp spices (cumin, coriander, turmeric, chili powder) to the saucepan. Stir everything together well and bring the mixture to a gentle simmer over medium heat. Reduce the heat to low (approximately 200°F / 95°C) and let it simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
7. 7Gently add the fried koftas to the simmering curry sauce in the saucepan. Stir very carefully to coat the koftas without breaking them. Let the curry simmer gently for another 5 minutes over low heat, allowing the koftas to absorb some of the flavorful sauce.
8. 8To cook the 1 cup brown rice, first rinse it thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a 2-quart (1.9 L) saucepan and add 2 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C). Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 40-45 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
9. 9Finely chop the 1/4 cup cilantro. Ladle the cooked brown rice into four serving bowls. Spoon the palak kofta curry generously over the brown rice. Garnish each serving with the chopped 1/4 cup cilantro and serve immediately.

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