dinner

Vegetarian Kofta Curry with Chickpeas and Apricots

Name: Vegetarian Kofta Curry with Chickpeas and Apricots
Ingredients: 15 oz (425 g) Chickpeas, canned, rinsed and drained; 6 oz (170 g) Plain Greek Yogurt; 1/2 medium (60 g) Yellow Onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ground Ginger; 1 tsp (2 g) Ground Cinnamon; 1 tsp (2 g) Ground Turmeric; 1 tsp (2 g) Cumin seeds, toasted and ground; 14.5 oz (411 g) Diced tomatoes, canned, undrained; 1 cup (237 ml) Low-sodium vegetable broth; 1/4 cup (40 g) Dried apricots, halved; 2 tbsp (15 g) Blanched slivered almonds; 1/2 tsp (3 g) Salt; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish; 1 cup (185 g) Cooked quinoa, for serving

Nutrition

2523

kcal

Calories

68.8

Protein

280.6

Carbs

126.4

Fat

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Ingredients(15)

Chickpeas, canned, rinsed and drained15 oz (425 g)

Plain Greek Yogurt6 oz (170 g)

Yellow Onion, finely chopped1/2 medium (60 g)

Garlic, minced2 cloves (6 g)

Ground Ginger1 tsp (2 g)

Ground Cinnamon1 tsp (2 g)

Ground Turmeric1 tsp (2 g)

Cumin seeds, toasted and ground1 tsp (2 g)

Diced tomatoes, canned, undrained14.5 oz (411 g)

Low-sodium vegetable broth1 cup (237 ml)

Dried apricots, halved1/4 cup (40 g)

Blanched slivered almonds2 tbsp (15 g)

Salt1/2 tsp (3 g)

Fresh cilantro, chopped, for garnish2 tbsp (6 g)

Cooked quinoa, for serving1 cup (185 g)

Instructions

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the diced tomatoes (with their juice), vegetable broth, and rinsed chickpeas. Bring to a simmer.

Stir in the halved dried apricots. Season with salt to taste. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.

While the curry simmers, prepare the kofta. In a medium bowl, combine the Greek yogurt, 1/4 cup of the cooked chickpeas (mashed), and 1/4 cup of the cooked quinoa. Add 1/4 tsp salt and mix well. Form into small balls (koftas), about 1-inch in diameter. You should get about 8-10 koftas.

Gently place the koftas into the simmering curry. Cover and continue to simmer for another 5-7 minutes, or until the koftas are heated through and firm.

To serve, ladle the curry and koftas over cooked quinoa. Garnish with blanched slivered almonds and fresh cilantro. Ensure the koftas are cooked through before serving.