How to Prepare Ultimate Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

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The ingredients needed to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):

1. Make ready carrot koftas
2. Prepare 1 medium carrot, peeled and shredded
3. Prepare 3/4 cup gram (besan/garbanzo/chick pea) flour
4. Prepare 1/2 tsp paprika
5. Get 1/2 tsp garam masala
6. Get 1/4 tsp dried chilli flakes
7. Take 1/4 tsp turmeric
8. Take 1/4 tsp (gluten free - if necessary) baking powder
9. Prepare 1 pinch salt
10. Take 2 tbsp water
11. Get sauerkraut sauce
12. Take 1/2 tbsp Indian curry paste (I used korma paste)
13. Take 1 tbsp tomato paste/purée
14. Prepare 1 tbsp hot tamarind sauce or HP sauce
15. Get 1/2 cup maybe more - water
16. Make ready 3/4 cup sauerkraut

It is easy to make with two simple ingredients - fresh green cabbage and salt. You make spicy sauerkraut by adding your favorite spice like chili peppers or jalapenos. If you are a spice lover you can use habaneros - very hot chili peppers. All around the world, fermented cabbage has been a life sustaining bridge between the fall harvest and the first green shoots of spring.

Instructions to make Carrot Koftas in Spicy Sauerkraut Sauce (vegan):

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

If you are a spice lover you can use habaneros - very hot chili peppers. 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 traditional Polish salad with sauerkraut, carrots, and apple is packed with vitamin C and natural probiotics and popular in the winter. Combine sauerkraut, onion, apple, and carrots in a large bowl and mix.

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