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Easy Vegetarian Kofta Curry
Easy Vegetarian Kofta Curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a vegetarian Indian kofta curry with plant-based meatballs for a quick and flavorful dinner delight.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon cumin seeds
  • 3 green cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 0.5 onion, grated
  • 1 (2 inch) piece ginger root, peeled and grated
  • 1 clove garlic, crushed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon salt, or to taste
  • 0.25 cup whole milk yogurt
  • 24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
  • 0.25 cup hot water, or as needed
Instructions:
  • In a large saucepan over medium heat, warm olive oil and butter. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Sauté until spices begin to sizzle, approximately 1 minute. Incorporate onion, ginger, and garlic. Sauté until onion is tender and lightly golden, around 5 minutes.
  • Combine diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt in a pot and bring to a gentle simmer. Stir in yogurt, then add frozen vegetable balls. Pour in hot water to reach desired consistency. Simmer covered for 10 to 15 minutes until sauce thickens and vegetable balls are heated through.

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