Kofta Curry

Posted by: EatFree

>> Gluten-Free, Vegetarian

Who needs meatballs when you make delicious “balls” with spiced vegetables?  This recipe uses spiced vegetable and chickpea fritters that resemble meatballs except that they are loaded with antioxidant rich vegetables and bold flavors.  The stew (“curry”) is just simply vegetables and spices too!  Serve with a side brown basmati rice.

Ingredients:

  • 2 tablespoons oil
  • 3/4 cup red onion, diced
  • 2 tablespoons garlic, minced
  • 2 thai bird chilis (split) or to taste (or any chili you can find!)
  • 1 tablespoon dried methi (fenugreek leaves)
  • 1 tablespoon whole coriander
  • 1/2 tablespoon whole cumin
  • salt to taste
  • 1 plum tomato, roughly chopped
  • 1 teaspoon turmeric
  • 8-10 Koftas
  • 1/4 cup half and half
  • 1/2 cup cilantro, roughly chopped

Directions:

  1. Heat oil.  Fry onions until golden.  Add garlic and chili.  Cook 30 seconds.  Add methi, coriander, cumin, and salt.  Cook 30 seconds.  Add tomato and turmeric.  Cook 2-3 minutes, stirring constantly until tomato starts to break down.  Turn off heat and let cool.
  2. When cool, blend with about 1/2 cup of water.  Add back to pan and cook until oil starts to leave edges of paste.  Add another 1 cup of water.  Add in koftas and bring to a boil.  Cover and let cook for 10 minutes.  Stir in half and half and cilantro off heat.  Enjoy on top of brown basmati rice!
This entry was posted on Friday, June 8th, 2012 at 8:54 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
2 Responses to “Kofta Curry”

Hi Again –
You may remember me (I tried your sweet potato gnocchi recipe) saying that I planned to try the Kofta curry recipe too because it looked very good I did so last night.

I did slightly modify your basic recipe to use some available veggies by using about 2 cups of shredded zucchini, celery & broccoli to replace 1 cup of the carrots (making the steamer was full to the brim). I also went a mite heavy on both the cashews, raisins and spices also adding a big pinch of cinnamon to both the koftas and curry. The extra volume meant I was able to make 13 3-inch ‘meatballs’ which came together very easily and browned up nicely.

I followed your sauce recipe fairly closely because I really wanted to see how just one tomato and one onion could make enough sauce to get the job done. My own formulation was a bit spicier and used buttermilk/yogurt instead of the half and half.

Bottom line is that it came out absolutely great.

The besan flour worked very well to bind the mixture without eggs which I think was your central moral to the story. Amazing mileage from just that one tomato and one onion/spices.

Very nice recipe. I will certainly do this one again soon.

Thanks for your feedback and trying this recipe! Any veggie would do as long as you get rid of extra moisture (and add back to curry for nutrition of course!) Aren’t veggie meatballs fantastic?! :)

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