Recipe: Delicious Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

Carrot Koftas in Spicy Sauerkraut Sauce (vegan). All around the world, fermented cabbage has been a life sustaining bridge between the fall harvest and the first green shoots of spring. There's Eastern Europe's sauerkraut, Korea's kimchi, and Latin America's lightly fermented curtido. This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in an Instant Pot®.

The Best Vegan Sauerkraut Recipes on Yummly Vegan Sauerkraut Pancakes (fuczki), Bavarian Sauerkraut, Sauerkraut Salad. sauerkraut, sugar, peppercorn, olive oil, apple, carrots, sea salt. Super Sauerkraut SlawCoconut and Berries. kale, sauerkraut, fennel bulb, pepper, green onions. You can cook Carrot Koftas in Spicy Sauerkraut Sauce (vegan) using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

You need of carrot koftas.
You need 1 medium of carrot, peeled and shredded.
Prepare 3/4 cup of gram (besan/garbanzo/chick pea) flour.
Prepare 1/2 tsp of paprika.
You need 1/2 tsp of garam masala.
Prepare 1/4 tsp of dried chilli flakes.
You need 1/4 tsp of turmeric.
You need 1/4 tsp of (gluten free - if necessary) baking powder.
Prepare 1 pinch of salt.
Prepare 2 tbsp of water.
Prepare of sauerkraut sauce.
You need 1/2 tbsp of Indian curry paste (I used korma paste).
You need 1 tbsp of tomato paste/purée.
It's 1 tbsp of hot tamarind sauce or HP sauce.
Prepare 1/2 cup of maybe more - water.
It's 3/4 cup of sauerkraut.

A blog about modern and traditional Indian food. Nothing says Autumn like this Vegan Sauerkraut Casserole! Crisp apple, tangy sauerkraut, and potatoes in a spicy mustard sauce. Well, NOW you can make this incredibly tasty casserole that features sauerkraut as the main ingredient.

Carrot Koftas in Spicy Sauerkraut Sauce (vegan) step by step

Mix all the kofta ingredients in a bowl until you have a sticky soft mixture.
Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C.
In a skillet, fry the paste to release its spices, about a minute.
Add the tomato paste add stir in.
Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce.
Add the sauerkraut and mix in.
Leave to simmer on a low heat, adding tbsp's of water if getting too dry.
Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil.
Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy.
Drain the koftas of oil, then mix them into the sauce.
Serve immediately..

Along with onion, celery, carrot, sweet potatoes. Spicy, satisfying lumps of aubergine fried in garlicky oil, then nestled in a pungent tomatoey sauce. This sauerkraut recipe is not "just a recipe," but instead a mini fermentation course in which I teach you everything you need to know to successfully ferment Confidently fermenting sauerkraut in no time. Reaping the numerous benefits of improved digestion. Spicy Sauerkraut - Sweet and sour cabbage with a hint of spiciness.