Vegan Kofta Curry
Dive into the rich and aromatic flavors of Vegan Kofta Curry, a plant-based twist on a classic Indian dish that’s perfect for any occasion. This recipe features tender chickpea and potato koftas spiced with cumin, coriander, and turmeric, shallow-fried to golden perfection. They’re gently simmered in a luscious tomato and coconut milk curry infused with garam masala and optional fenugreek leaves for a fragrant, creamy finish. Ideal for pairing with steamed rice or vegan naan, this hearty dish is both satisfying and cruelty-free. With its balance of wholesome ingredients and bold spices, Vegan Kofta Curry is a must-try for fans of Indian cuisine and vegan cooking alike.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Chickpeas, cooked and drained
- 1 medium Potato, boiled and mashed
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 0.25 cup Chickpea flour
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.25 cup Cilantro, chopped
- 3 tablespoons Oil
- 2 cups Tomatoes, pureed
- 1 cup Coconut milk
- 1 teaspoon Garam masala
- 0.5 teaspoon Fenugreek leaves (optional)
- 1 cup Water
Instructions
In a large mixing bowl, mash the cooked chickpeas and boiled potato together until a smooth mixture forms.
Add half of the chopped onion, half of the minced garlic, half of the grated ginger, chickpea flour, coriander powder, cumin powder, turmeric powder, cayenne pepper, salt, and cilantro to the mixture. Blend all ingredients well to form a dough-like consistency.
Shape the mixture into small balls or oval patties (about 12-15 koftas).
Heat 2 tablespoons of oil in a frying pan over medium heat. Shallow-fry the koftas in batches until golden brown all over. Remove and drain on paper towels.
For the curry, heat the remaining 1 tablespoon of oil in a saucepan. Add the remaining onion, garlic, and ginger. Sauté until the onion is translucent.
Stir in the pureed tomatoes, coconut milk, salt, and water. Let it simmer for about 10 minutes until the sauce thickens slightly.
Add garam masala, and fenugreek leaves to the sauce, and mix well.
Carefully place the fried koftas into the simmering sauce. Simmer for another 5 minutes, gently coating the koftas with the sauce.
Serve hot, garnished with freshly chopped cilantro, alongside rice or vegan naan.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1191 mg | 25% | |
*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.
