My special vegan kofte
INGREDIENTS
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1 teaspoon coriander seeds
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1 teaspoon cumin seeds
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1 thumb-sized piece of fresh ginger
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2 cloves of garlic
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olive oil
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2 courgettes
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fine sea salt
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1 large bunch of fresh coriander
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1 x 400 g tin of chickpeas , drained
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40 g fine breadcrumbs
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freshly ground black pepper
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FOR THE MINTY YOGHURT DIP:
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1/2 a cucumber
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3 sprigs of fresh mint
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4 tablespoons organic soya yoghurt
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1 lemon
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FOR THE NUTTY SAUCE:
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1 small onion
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1 clove of garlic
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100 g cashew nuts
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140 ml light coconut milk
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2 tablespoons smooth peanut butter
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