Healthy Potato Kofta in Creamy Tomato Sauce

potato kofta in creamy tomato sauce


1 large russet potato
1 onion
2 garlic cloves
1 T ginger root
4 oz frozen/fresh green beans
1 carrot
2 T tomato paste
1 tsp curry powder
8 oz canned coconut milk
1/4 cup gluten-free* flour
6 oz spinach


  1. Peel and dice potatoes into 1 in. cubes. Add potato to a medium saucepan and cover with 1 in. salted water. Bring to a boil and cook until fork tender (10 min.)
  2. Peel and chop onion, slice garlic, mince ginger, slice green beans into 1/4 in. rounds, grate carrot into shreds.
  3. Add cooked potatoes, green beans and carrots to saucepan and cook for 1 min. Drain the cooked vegetables and transfer them to large bowl.
  4. Return the saucepan to medium heat and add onion, garlic, and ginger. Add splash of water or vegatable broth if sticking and cook for 5 min. Add tomato paste, curry powder, coconut milk, and pinch of salt. Bring to a simmer and cook until sauce is slightly thickened (3 min.)
  5. Add GF flour and pinch of salt to large bowl with vegetables. Lightly mash kofta mixture and form into six patties about 1 in. thick.
  6. Heat a large skillet over medium-high heat and add potato kofta. Cook until browned and crisp (2 min. per side). Transfer all to a plate.
  7. Bring skillet back to medium-high heat and add in spinach with splash of water or broth. Cook until wilted (3 min.)
  8. Transfer creamy tomato sauce to a blender and blend on high for a few seconds. Divide sauce between bowls/plates, add sautéed spinach and potato kofta.



Popular GF flours include almond, chickpea, oat and brown rice.


Keywords: vegan potato kofta