Dairy-Free Kofta Curry

Dive into the rich, aromatic world of Indian-inspired cuisine with this Dairy-Free Kofta Curry—a hearty, plant-based twist on a beloved classic. Juicy, spiced meatless koftas are crafted from plant-based ground meat, chickpea flour, and a medley of warm spices, then simmered in a luscious tomato and coconut milk curry that's bursting with bold flavors. This indulgent yet wholesome recipe is completely free of dairy, making it perfect for those seeking vegan or lactose-free options. Easy to prepare and packed with protein, it comes together in just one hour and pairs beautifully with steamed rice or naan. Whether you're hosting a dinner party or craving a comforting weeknight meal, this vibrant dish is guaranteed to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Divide the mixture into small portions and shape them into small balls (koftas), about the size of a walnut.

Step 3

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.

Step 4

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.

Step 5

Stir in the remaining green chili, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Cook for another minute until fragrant.

Step 6

Add the tomato puree and cook for 5 minutes, allowing the mixture to reduce slightly.

Step 7

Pour in the coconut milk and water, mixing well to incorporate. Bring the mixture to a gentle simmer.

Step 8

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.

Step 9

Garnish with fresh coriander leaves before serving.

Step 10

Serve hot with steamed rice or dairy-free naan.

Nutrition Facts

Serving size	(1856.8g)

Amount per serving	% Daily Value*
Calories	2068.3

Total Fat 127.8g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4349.1mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 30.0g	0%
Total Sugars 63.5g
Protein 105.6g	0%

Vitamin D 0IU	0%
Calcium 504.6mg	0%
Iron 32.6mg	0%
Potassium 5035.9mg	0%

*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.

Source of Calories

Fat: 51.5%

Protein: 18.9%

Carbs: 29.6%