Courgette and Kale Pakora with Minted Yoghurt

These tasty pakoras are packed with anti-inflammatory spices.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 1 - Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the pakora:

  • 50g kale, tough stems removed and leaves shredded 

  • 100g courgette, grated 

  • 100g red onion, sliced

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp chilli powder

  • ½ tsp flaked sea salt

  • 70–80g gram flour

  • 1 tsp ghee or coconut oil

For the minted yoghurt:

  • 30ml coconut, almond or organic soya yoghurt

  • 1 tsp fresh mint, chopped

  • Salt and pepper

Method

  1. Begin by making the minted yoghurt. Simply mix the ingredients, seasoning to taste, then set to one side for the flavours to infuse while you make the pakoras.

  2. Preheat the oven to 180ºC. Mix the vegetables, spices and salt.

  3. Gradually add the gram flour and mix in with your hands. The moisture in the courgettes should be enough to bring it together into a sticky mix without adding extra water.

  4. Divide the mixture into heaped tablespoon amounts and squeeze into rough balls.

  5. Heat a non-stick frying pan over a medium heat and add the ghee. Once melted, place the pakoras into the pan and press down gently to flatten them. Cook for two minutes on each side or until golden and crisp.

  6. Transfer to a baking tray and bake for five minutes. Serve the pakoras warm with the minted yoghurt.

Lunch & Supper Mains, Quick Meals & SnacksPippa Campbell