This recipe brings together soft mashed potatoes, earthy mushrooms and bright green spinach, all lifted with curry spices and a hint of chilli. The result is tender koftas that hold their shape beautifully and soak up sauce like a dream.

The inspiration draws from both Greek and Indian kitchens. You get the comfort of a classic kofta, but instead of meat, chickpea flour and vegetables create the base. Once baked until lightly golden, the koftas are nestled into a rich curry sauce made with tomatoes, coconut milk and warming spices. The sauce is creamy without being heavy and coats everything generously.

Serve it with fluffy rice, a scatter of toasted cashews and fresh coriander. Recipe compliments of the South African Mushroom Farmers’ Association.

Ingredients

For the koftas

• 200 g baby spinach, blanched and squeezed dry
• 4 large potatoes, cooked, peeled and mashed
• 250 g mixed cultivated mushrooms, roughly chopped
• 2 teaspoons curry powder
• 1 tablespoon grated ginger
• 1 teaspoon grated garlic
• 1 green chilli, finely chopped
• 1 egg, beaten
• 1 cup chickpea or wheat flour
• Salt and black pepper, to taste
• Olive oil or ghee, for cooking

For the creamy curry sauce

• 1 large onion, diced
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon red chilli powder
• 1 tablespoon curry powder
• 250 g button mushrooms, quartered
• 1 tin chopped tomatoes
• 1 tin coconut milk or coconut cream
• Salt and black pepper, to taste
• Olive oil or ghee, for cooking

To serve

• Cooked rice
• Toasted cashew nuts
• Fresh coriander

Method

1. Preheat the oven to 180°C.
2. Place the spinach and mashed potatoes in a large bowl.
3. In a frying pan over medium heat, cook the chopped mushrooms in a drizzle of olive oil or ghee. Add the curry powder, ginger, garlic and chilli. Season and cook until tender.
4. Add the cooked mushroom mixture to the spinach and potatoes. Mix in the beaten egg and flour until well combined.
5. Divide the mixture evenly and roll into golf ball-sized rounds.
6. Arrange the koftas on a lined baking tray and bake for 20 minutes, or until lightly browned. Remove and set aside.
7. For the sauce, fry the onion in a drizzle of oil or ghee until soft. Add the ginger, garlic and spices and cook until fragrant.
8. Add the mushrooms and cook until just tender. Stir in the chopped tomatoes and allow to simmer until slightly reduced and thickened.
9. Pour in the coconut milk or cream, season and bring to a gentle simmer.
10. Add the baked koftas to the sauce and simmer briefly so they heat through and absorb flavour.
11. Serve with rice, toasted cashew nuts and fresh coriander.