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Vegetable Kofta Curry – vegetarian recipe
Stav Kogan

Vegetable Kofta Curry

Tender, melt-in-your-mouth vegetable dumplings, fried to a perfect golden crisp, swimming in a luxuriously creamy and aromatic coconut sauce. A restaurant-quality meal that is absolutely worth the effort!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • For the Vegetable Koftas (Dumplings)
  • 1 cup (240 ml) frozen peas, thawed and mashed
  • 2 large potatoes, peeled, boiled, and mashed
  • 2 medium carrots, finely diced and cooked
  • 2 slices good-quality white bread, moistened with water, squeezed very dry and crumbled
  • 1 tablespoon (15 ml / 0.5 fl oz) ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons (10 ml / 0.3 fl oz) sugar
  • ¾ teaspoon salt
  • Flour for dusting
  • Oil for frying
  • For the Coconut Curry Sauce
  • ¼ cup Ghee or butter
  • 1 medium onion, minced
  • 1½ teaspoons minced fresh ginger
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ teaspoon ground cardamom
  • ½ teaspoon turmeric
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 large tomato, peeled, seeded, and chopped
  • 2½ cups coconut milk
  • ½ teaspoon salt
  • for Perfect Kofta Curry
  • For perfectly formed koftas that don't fall apart, ensure your mashed potatoes and bread are as dry as possible. Squeeze out all excess water before mixing.
  • For a healthier, hands-off alternative, you can bake or air-fry the koftas. Lightly spray them with oil and bake at 400°F (200°C) for 20-25 minutes, or until golden and crisp.
  • Make this dish ahead of time! Prepare the sauce and the koftas (un-fried) and store them separately in the fridge for up to 24 hours. Fry the koftas and combine with the reheated sauce just before serving.
  • To make this recipe vegan, simply use a neutral vegetable oil or vegan butter instead of ghee.

Method
 

  1. To make the koftas: In a large bowl, combine the mashed peas, mashed potatoes, cooked carrots, crumbled bread, and all of the flavorings (coriander, turmeric, cumin, cayenne, sugar, salt).
  2. Mix well until a firm dough forms.
  3. Shape the koftas: Place some flour on a plate. One by one, form the mixture into 1½-inch balls, then roll each ball in the flour to create a light, even coating.
  4. Fry the koftas: Pour enough oil into a large skillet to reach ½ inch up the sides.
  5. Heat the oil over medium heat.
  6. Fry the balls in batches, turning them often, until they are golden brown and crisp on all sides.
  7. Drain on paper towels and set aside.
  8. To make the sauce: In a clean skillet, heat the ghee or butter.
  9. When hot, add the onion, ginger, cinnamon stick, bay leaf, and all of the ground spices.
  10. Sauté for 2 minutes until fragrant.
  11. Build the sauce: Add the chopped tomato and stir to blend.
  12. Pour in the coconut milk and salt, stir well, and bring the mixture to a boil.
  13. Simmer for 3 minutes to allow the flavors to meld.
  14. Combine and finish: Gently place the fried koftas into the sauce.
  15. Cover and simmer on the stovetop for 20 minutes, or until the sauce has thickened slightly and the koftas have absorbed the flavors. Alternatively, place koftas in a baking dish, pour the sauce over, cover, and bake at 350°F (175°C) for 20 minutes.
  16. Don't over-simmer the koftas in the sauce. They only need about 20 minutes to absorb the flavors.
  17. Cooking them for too long can cause them to become mushy.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 8gFat: 30g

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