Zucchini & Carrot Koftas with a Spicy Yoghurt Curry Sauce

Something that I did learn a lot about during my 3 years of living with an Orthodox Jewish family was laktas. Potato laktas as well as a variety of other creative laktas are eaten during the Jewish festival Hanukkah. One of my all time favorite laktas is Carrot, Apple & Zucchini, I took this and just adapted it to fit in with a curry evening that I had to do…so without further ado…here with my…

Zucchini & Carrot Koftas with a Spicy Yoghurt Curry Sauce

For the Koftas

Grated carrots
Grated Zucchini
Roasted and ground cumin
Roasted and ground coriander seeds
Seasoning
Eggs, beaten
Flour
Oil for frying / deep frying

Mix the carrots and zucchini, add the spices and seasoning. Add flour and eggs, roll into balls and deep fry, or alternatively make more of a “pancake” type shape.

For the Sauce

Cape Fruit Yogurt
Greek Yoghurt
Ground Cumin
Ground Coriander
Cardamom
Cloves
Cayenne pepper
Hot Curry Powder
Fresh Chilies
Onions, diced
Garlic, crushed
Ginger paste
Coconut Milk

Fry off the onions, garlic and ginger until fragrant
Add spices and chili
Add Cape Fruit yoghurt and Greek yoghurt,
Let cook out for about 15 – 20 minutes,
Add coconut milk

You want to cook the sauce out for a while, until all the flavors have combined and you have not harsh flavors jumping out at you. You can change the heat to your liking, if you like it a little less spicy, rather leave out the fresh chilies, or alternatively leave out all the “heat” and replace with fresh mint just before you serve for a more fresh taste.

And now for some more news…

This Chef has gotten engaged! I could not be happier…I have found the man of my dreams and we can not wait to spend the rest of our lives together. It was a unusual engagement, but I couldn’t of asked for a better way to be asked to marry the man of my dreams. I will do a posting about that…maybe even start a blog about the lead up to the big day…the date being…21.01.2012

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