Kafta Kabab Coconut Curry
Serves
SERVES
4
Preparation
PREPARATION
10 min
Cooking
COOKING
20 min
Ingredients

  • K&N's Kafta Kabab - 18-20 kababs
  • Oil - 5 tbsp
  • Onion - 1; chopped (retain half for rice)
  • Garlic paste - 1 tsp
  • Bay leaves - 5
  • Green chilies - 5; sliced lengthwise
  • Tomato puree - 5 tomatoes
  • Coriander powder - ½ tsp
  • Red chili powder - ½ tsp
  • Turmeric powder - ¾ tsp
  • Cumin powder - ½ tsp
  • Coconut milk - 1 ½ cup
  • Salt - to taste
  • Ginger - 1 tsp; crushed
  • Cumin seeds - ½ tsp
  • Lemon zest - 1 tsp
  • Rice - 1 ½ cup; pre-soaked
  • Water - 2 cups
  • Lemon - 3 slices
Method
Heat K&N's Kafta Kabab as per instructions on label and set aside.

Heat oil and sauté onion and add garlic paste, bay leaves, green chilies, tomato puree, coriander powder, red chili powder, turmeric powder and cumin powder. Mix and add coconut milk and salt.

When curry boils, add Kafta Kababs and simmer for 1 minute.

In a separate pot add oil and sauté remaining onion and ginger. Add salt, cumin seeds, lemon zest, rice and water. Garnish with lemon and steam for 10-15 minutes on low flame.

Serve Coconut Curry Kabab with rice.
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