Recipes

Vegetable Kofta Curry

December 18, 2024
christian

Vegetable Kofta Curry is a delightful and flavorful dish that brings together a medley of vegetables and aromatic spices, all enveloped in a rich, creamy sauce. This vegetarian recipe is not only satisfying but also packed with nutrients, making it a perfect addition to your weeknight dinner rotation. Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will help you create a delicious Vegetable Kofta Curry that your family and friends will love.

Ingredients

  • For the Kofta:
    • 1 cup grated zucchini
    • 1 cup grated carrots
    • 1 cup mashed potatoes
    • 1/2 cup finely chopped onion
    • 1/2 cup chickpea flour (besan)
    • 1 teaspoon garam masala
    • 1 teaspoon cumin powder
    • 1/2 teaspoon red chili powder
    • Salt to taste
    • Oil for frying
  • For the Curry:
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 medium onion, finely chopped
    • 2 tomatoes, pureed
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon garam masala
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • 1 cup coconut milk
    • Salt to taste
    • Fresh coriander leaves for garnish

Instructions

  1. Prepare the Kofta: In a large mixing bowl, combine grated zucchini, grated carrots, mashed potatoes, chopped onion, chickpea flour, garam masala, cumin powder, red chili powder, and salt. Mix well until all ingredients are combined.
  2. Shape the Kofta: Take small portions of the mixture and shape them into small balls or patties. Set aside on a plate.
  3. Fry the Kofta: Heat oil in a frying pan over medium heat. Once hot, carefully add the kofta balls and fry until golden brown on all sides. Remove and drain on paper towels.
  4. Make the Curry: In the same pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.
  5. Add Tomatoes and Spices: Stir in the ginger-garlic paste and cook for a minute. Add the pureed tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the mixture.
  6. Add Coconut Milk: Pour in the coconut milk and season with salt. Let the curry simmer for about 5-7 minutes.
  7. Combine Kofta and Curry: Gently add the fried kofta to the curry and let them soak in the flavors for a few minutes.
  8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with rice or naan.

FAQs

Can I use frozen vegetables for the kofta?

Yes, you can use frozen vegetables, but make sure to thaw and drain them well to avoid excess moisture in the mixture.

How can I make the kofta healthier?

You can bake the kofta instead of frying them for a healthier option. Simply place them on a baking tray and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

What can I serve with Vegetable Kofta Curry?

This dish pairs beautifully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita for a refreshing contrast.

Can I make this recipe vegan?

Yes, this recipe is already vegan-friendly. Just ensure that your chickpea flour is free from any additives.

How long does Vegetable Kofta Curry last in the fridge?

Vegetable Kofta Curry can be stored in an airtight container in the refrigerator for up to 3-4 days.