Dairy-Free Kofta Curry
Indulge in the rich, aromatic flavors of Dairy-Free Kofta Curry, a plant-based twist on a beloved classic that's perfect for anyone avoiding dairy or meat. This comforting dish features tender, golden-browned koftas made from spiced plant-based ground meat and chickpea flour, simmered in a luscious coconut milk and tomato curry infused with garlic, ginger, green chilies, and bold Indian spices like cumin, coriander, turmeric, and garam masala. A touch of coconut oil enhances the creamy texture while keeping the recipe completely dairy-free. Garnished with fresh coriander and served with fluffy rice or dairy-free naan, this vibrant curry is not only easy to make in just under an hour, but it's also packed with satisfying flavor and wholesome ingredients. A perfect option for vegan, dairy-free, and gluten-free diets, this dish ensures everyone at the table leaves happy and full.
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Recipe Information
Ingredients
- 500 grams Plant-based ground meat
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 small, finely chopped Green chilies
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 3 tablespoons Chickpea flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut oil
- 400 grams Tomato puree
- 400 ml Coconut milk
- 0.5 cup, chopped Fresh coriander leaves
- 100 ml Water
Instructions
In a large bowl, combine plant-based ground meat, half of the chopped onion, 2 cloves of minced garlic, 1 chopped green chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, turmeric powder, garam masala, chickpea flour, and salt. Mix thoroughly using your hands until well combined.
Divide the mixture into small portions and shape them into small balls (koftas), about the size of a walnut.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once the oil is hot, add the koftas, cooking them in batches if necessary. Fry them, turning occasionally, until they are browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil. Add the remaining chopped onion, 2 cloves of minced garlic, and grated ginger. Sauté until the onions are translucent, about 5 minutes.
Stir in the remaining green chili, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Cook for another minute until fragrant.
Add the tomato puree and cook for 5 minutes, allowing the mixture to reduce slightly.
Pour in the coconut milk and water, mixing well to incorporate. Bring the mixture to a gentle simmer.
Carefully place the fried koftas into the simmering sauce. Cover and cook for 15-20 minutes on low heat, allowing the flavors to meld and the koftas to cook through.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or dairy-free naan.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4349 mg | 189% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 63.5 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5036 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
