Best 2 Vegetarian Kofta Curry Recipes
Embark on a culinary journey into the realm of vegetarian delights with our comprehensive guide to creating the perfect vegetarian kofta curry. This enticing dish, bursting with vibrant flavors and textures, is not only a feast for the senses but also a nourishing and healthy meal option. From selecting the freshest ingredients to mastering the delicate balance of spices, we'll unveil the secrets to crafting an irresistible vegetarian kofta curry that will tantalize your taste buds and leave you craving for more. Prepare to embark on a delectable adventure as we navigate the intricacies of creating this culinary gem, transforming simple ingredients into an extraordinary vegetarian masterpiece.
Here are our top 2 tried and tested recipes!
EASY VEGETARIAN KOFTA CURRY
My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
- Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g
VEGETARIAN KOFTA CURRY
Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.
Provided by Tejal Rao
Categories dinner, beans, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
- Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
- Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
- Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
Tips:
- For a crispier kofta, pan-fry them until golden brown before adding them to the curry.
- If you don't have a tandoor, you can bake the koftas in a preheated oven at 400°F for 15-20 minutes, or until they are cooked through.
- To make the curry ahead of time, simply cook the koftas and curry sauce separately and then combine them when you're ready to serve.
- Serve the kofta curry with rice, naan, or paratha.
- Garnish the kofta curry with cilantro, mint, and a dollop of yogurt.
Conclusion:
This vegetarian kofta curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The koftas are made with a mixture of vegetables, spices, and herbs, and they are cooked in a creamy tomato sauce. The curry is also very versatile, and you can add or remove vegetables to suit your taste. So next time you're looking for a quick and easy vegetarian meal, give this kofta curry a try.
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