Soy-Free Kofta Curry

Experience the rich, indulgent flavors of this Soy-Free Kofta Curry, a plant-based twist on a classic Indian comfort dish! Perfectly spiced chickpea and vegetable kofta balls are pan-fried to golden perfection, then simmered in a creamy coconut-tomato curry infused with aromatic spices like cumin, garam masala, and turmeric. With no soy or tofu in sight, this recipe relies on pantry-friendly ingredients like mashed potatoes, grated carrots, and gram flour for its hearty texture. Quick enough for a weeknight dinner yet impressive enough to serve guests, this flavorful curry pairs beautifully with basmati rice or naan. Whether you're vegan or simply looking for a soy-free option, this wholesome dish is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

In a bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth.

Step 2

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.

Step 3

Fold in the breadcrumbs incrementally until the mixture can be shaped into firm balls.

Step 4

Using your hands, form the mixture into small kofta balls, about the size of a golf ball.

Step 5

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.

Step 6

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.

Step 7

Add the remaining garlic and ginger to the pot and cook for another 1-2 minutes until fragrant.

Step 8

Stir in the remaining chili powder, turmeric, remaining coriander powder, and a pinch of salt. Cook for another minute.

Step 9

Add the tomato puree and cook for about 5 minutes, stirring occasionally.

Step 10

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.

Step 11

Carefully add the fried kofta balls into the curry sauce and let them simmer for another 5-10 minutes.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve the Soy-Free Kofta Curry with your choice of rice or naan.

Nutrition Facts

Serving size	(2074.9g)

Amount per serving	% Daily Value*
Calories	2412.7

Total Fat 101.0g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 50.4g
Cholesterol 0mg	0%
Sodium 6101.7mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 57.5g	0%
Total Sugars 84.7g
Protein 71.4g	0%

Vitamin D 0IU	0%
Calcium 539.4mg	0%
Iron 29.8mg	0%
Potassium 4520.4mg	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: 35.7%

Protein: 11.2%

Carbs: 53.1%