Zucchini and potato kofta curry with baby greens over basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Zucchini and potato kofta curry with baby greens over basmati rice

Zucchini and potato kofta curry with baby greens over basmati rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegan

2 Servings, 800 Calories/Serving

40–55 Minutes

In our vegan riff on Indian kofta, we form shredded zucchini and mashed potatoes into dumpling shapes, which we cook and serve in a tomato-based curry on a bed of basmati rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • 1 or 2 organic russet or other white potatoes (about ¾ pound total)
  • 1 organic zucchini or yellow squash
  • 4 or 5 sprigs organic fresh cilantro
  • ¾ cup chickpea flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne (optional)
  • Curry simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 5 ounces organic shredded carrots
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 800, Total Fat 23g (29% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 120mg (5% DV), Total Carb. 126g (46% DV), Fiber 13g (46% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the kofta.


Make the kofta

  • Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
  • Coarsely chop the cilantro. Set aside half for garnish.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes and transfer to a large bowl. Using a fork or masher, coarsely mash the potatoes.
Add the zucchini, chickpea flour, cumin, half the cilantro, and as much cayenne as you like. Season generously with salt and pepper and stir to incorporate the ingredients (some lumps are okay). When cool enough to handle, using wet hands, form the mixture into 1-inch balls.


Brown the kofta

In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the kofta balls and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Add more oil between batches if needed.


Heat the sauce; finish the kofta

To the pan with the kofta, add the curry simmer sauce base, carrots, and ½ cup [1 cup] water and season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring gently, until the sauce is heated through, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and spoon the kofta and curry sauce alongside. Garnish with the remaining cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Scrub the potatoes.
  • Squeeze the zucchini in a towel.
  • Garnish with the cilantro.