Easy Vegetarian Kofta Curry
Ingredients35 m servings 150
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
- Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.
- Cook's Notes:
- The vegetable balls from IKEA® are vegan, so you can easily make this a vegan curry by using just oil instead of butter and using coconut cream instead of yogurt.
- I make this family friendly by omitting the cayenne pepper, and it is still totally delicious.
Per Serving: 150 calories; 8.4 9 9.8 6 542 Full nutrition
ReviewsRead all reviews 5
I would give this 6 stars if I could! This was amazing and I'll definitely make it again! I served it with Grapevine Spice and Tea Exchange Thai Green Curry Rice blend, salad, and Little Pengu...
Delicious! No IKEA around here so I used Vegan Meatballs from Garden. Would also be nice with veggies, next time I’ll try Cauliflower, Peas or Mushrooms. Husband says it is a keeper.
The author could have used a better looking pot for the presentation.