Soy-Free Kofta Curry
Indulge in the comforting, aromatic flavors of a classic curry with a modern twist in this **Soy-Free Kofta Curry** recipe. Featuring tender, golden-brown chickpea and potato kofta balls infused with warming spices like garam masala, cumin, and coriander, this dish is a celebration of plant-based goodness. The koftas are simmered in a rich, creamy coconut milk curry sauce balanced with the tang of tomato puree and a kick of red chili powder, making every bite an explosion of flavor. With no soy in sight, this recipe is perfect for those with dietary restrictions or simply looking for a wholesome, hearty meal. Serve with fluffy basmati rice or warm naan bread for a deeply satisfying, homemade culinary experience. Whether you're hosting a dinner or craving comfort food, this easy-to-make curry is bound to become a new favorite!
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Recipe Information
Ingredients
- 400 grams Chickpeas (cooked or canned)
- 1 medium Potato (boiled and mashed)
- 1 medium Carrot (grated)
- 2 small Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 3 tablespoons Gram flour (besan)
- 1 cup Breadcrumbs
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Tomato puree
- 1 can Coconut milk
- 0.5 cup Cilantro (chopped)
- 6 tablespoons Vegetable oil
- 1 cup Water
Instructions
In a bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth.
Add the mashed potato, grated carrot, one finely chopped onion, half the minced garlic, half the grated ginger, cumin, coriander, garam masala, half the red chili powder, salt, pepper, and gram flour to the mashed chickpeas. Mix well to combine.
Fold in the breadcrumbs incrementally until the mixture can be shaped into firm balls.
Using your hands, form the mixture into small kofta balls, about the size of a golf ball.
Heat 3 tablespoons of vegetable oil in a large frying pan over medium heat. Add the kofta balls in batches and fry for about 8-10 minutes, turning occasionally, until they are golden brown on all sides. Remove and set aside.
In a large pot, heat the remaining 3 tablespoons of vegetable oil over medium heat. Add the other chopped onion and sauté until golden brown.
Add the remaining garlic and ginger to the pot and cook for another 1-2 minutes until fragrant.
Stir in the remaining chili powder, turmeric, remaining coriander powder, and a pinch of salt. Cook for another minute.
Add the tomato puree and cook for about 5 minutes, stirring occasionally.
Pour in the coconut milk and water. Stir well to combine and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until slightly thickened.
Carefully add the fried kofta balls into the curry sauce and let them simmer for another 5-10 minutes.
Garnish with chopped cilantro before serving.
Serve the Soy-Free Kofta Curry with your choice of rice or naan.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 84.7 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4520 mg | 96% | |
*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.
