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Potato Kofta Pockets With Tomato Curry Sauce

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“Ready, Set, Cook! Special Edition Contest Entry -- Meatballs are so hot right now so this is a Middle Eastern potato "meatball" in a beautiful, tasty and aromatic red curry sauce. It's glorious! I love to experiment with making meatball out of interesting ingredient combinations and the Simply Potato mashed potatoes were a perfect fit. The sweet potatoes can be subbed in also.”
READY IN:
50mins
SERVES:
4-6
YIELD:
8 filled pita halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare koftas by combining mashed potato and lentils with the raisins, egg, garlic, ginger, jalapeno, cumin, cilantro, salt and pepper. Mix thoroughly. Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
  2. Meanwhile, heat a large heavy-based saucepan over medium heat. Add curry paste. Cook for 2 minutes, stirring, or until aromatic. Add Marinara sauce, chutney, vinegar, bacon, and tomatoes. Heat until warmed through and simmering over low heat.
  3. Add the koftas to the curry sauce and gently coat the koftas.
  4. Assemble dish by filling each warm pita half with koftas and sauce and sprinkling with green onions before serving.

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