Spiced Lentil and Sweet Potato Kofta Curry

Instructions

1. 1

   Rinse the red lentils thoroughly and cook them in a large pot with 3 cups of water until soft and mushy, about 20-25 minutes. Drain any excess water.

   ~25 min
2. 2

   Peel and cube the sweet potato. Steam or boil until tender, about 15-20 minutes. Mash the sweet potato until smooth.

   ~20 min
3. 3

   Finely chop the onion, ginger, garlic, and green chili (if using).

   ~5 min
4. 4

   In a food processor, combine the cooked lentils, mashed sweet potato, chopped onion, ginger, garlic, green chili, chopped cilantro, garam masala, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Pulse until a dough-like consistency is formed. If it's too sticky, add a tablespoon of chickpea flour or breadcrumbs.

   ~10 min
5. 5

   Roll the lentil-sweet potato mixture into small balls (kofta), about 1-inch in diameter.

   ~5 min
6. 6

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pan-fry the kofta in batches until golden brown and slightly crispy on all sides. Remove and set aside.

   ~10 min
7. 7

   In the same skillet (or a separate large pot), heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion, ginger, and garlic, and sauté until softened, about 5 minutes.

   ~5 min
8. 8

   Add the pureed tomatoes, garam masala, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Cook for another 5-7 minutes until the tomatoes are well cooked and the oil starts to separate.

   ~7 min
9. 9

   Pour in the water and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

   ~10 min
10. 10

    Gently add the pan-fried kofta to the simmering curry. Stir in the heavy cream or coconut milk. Cook for another 5 minutes, allowing the kofta to absorb the sauce.

    ~5 min
11. 11

    Garnish with fresh cilantro and serve hot.