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.
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John Grinnell
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a hit with my family.
RJ IRFAN KHAN
[email protected]I'm not a big fan of koftas, but I really enjoyed this curry. The sauce was very flavorful and the vegetables were cooked perfectly.
ViQi FAMILY
[email protected]This curry is so flavorful and delicious. I love that it's vegetarian, too.
Nakamoga Esther
[email protected]I've made this curry several times now and it's always a hit. It's a great way to use up leftover vegetables.
Teresa Collins
[email protected]This is my new favorite vegetarian curry recipe. It's so easy to make and it's always a crowd-pleaser.
HIRUT YILMA
[email protected]I made this curry for a party and it was a huge success. Everyone loved it!
Prasad Shah
[email protected]This recipe was easy to follow and the curry turned out great! The koftas were moist and flavorful, and the curry sauce was creamy and delicious.
mohamed Bkt
[email protected]I'm not a vegetarian, but I really enjoyed this curry. The koftas were delicious and the curry sauce was very flavorful.
Dilip Marasini
[email protected]This is one of the best vegetarian curries I've ever had. The koftas were perfectly cooked and the curry sauce was so flavorful. I will definitely be making this again and again.
Rommy Mitchell
[email protected]I made this curry last night and it was amazing! The flavors were so rich and complex. I will definitely be making this again.
Tay
[email protected]This vegetarian kofta curry was a hit with my family! The koftas were flavorful and moist, and the curry sauce was creamy and delicious. I will definitely be making this again.