Veggie Goodies Roasted in Salted Peanuts Crust with Coco - Spinach Sauce

By • July 23, 2014 0 Comments

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Author Notes: Packed with protein, fiber, folate, B12, magnesium, potassium and a number of other health promoting nutrients, red kidney beans are a true superfood! These (you can call) burgers are so quick to make, so silky to chew, so easy to forget about the meat cravings. Soft in the inside inside, crunchy from the outside and taken to another level with this Indian spiced sauce. MUITO BOM! :)

Ausra de Araujo

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Makes 8

Crunchy Balls

  • 2 cups Ground kidney beans
  • 3 Carrots, chopped
  • 2 Onions, chopped
  • 1 clove of garlic, chopped
  • 2 tablespoons Olive oil
  • 1 cup Salted peanuts, chopped
  • Sald & pepper to taste
  • 2.5 cups boiling water

Sauce

  • 400 milliliters coconut milk
  • 1 onion
  • 1 large tomato
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black onion seeds
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • 200 grams baby spinach leaves
  1. Add onions, carrots and garlic to a frypan with hot olive oil, cover, mix once in a while till tender.
  2. Stir in boiling water into ground beans, mix and cover for 5min.
  3. Mix in the beans paste into the veggies. Season. Cover and leave it for more 15min.
  4. Form burgers wetting hand with water and immediately role them in the peanuts. Bake at 200º C for 30min.
  5. For the sauce. Heat up the olive oil. Add the mix of seeds. Fry for 2-3min until all the aroma is released.
  6. Blend an onion and tomato into a puré in a food processor. Add to the pan. Stir on a low heat for 5min.
  7. Pour in the coconut milk, season with salt and cayenne pepper if desired. Add baby spinach leaves. Cover and leave to reduce for more 20min.

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