Vegan Kofta Curry

Dive into the vibrant flavors of this Vegan Kofta Curry, a plant-based twist on a classic comfort food that is both hearty and decadent. This recipe features golden, crispy koftas made from a wholesome blend of chickpeas and potatoes, perfectly seasoned with aromatic spices like cumin, coriander, and turmeric. The koftas are simmered in a rich, creamy tomato-coconut curry infused with garam masala and a hint of fenugreek for that authentic touch. With just 30 minutes of prep and a beautifully spiced, restaurant-style result, this is your go-to dish for transforming weeknight meals or impressing dinner guests. Serve with steamed rice or warm vegan naan for a satisfying, dairy-free, and gluten-free meal bursting with bold flavors and textures.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, mash the cooked chickpeas and boiled potato together until a smooth mixture forms.

Step 2

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.

Step 3

Shape the mixture into small balls or oval patties (about 12-15 koftas).

Step 4

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.

Step 5

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.

Step 6

Stir in the pureed tomatoes, coconut milk, salt, and water. Let it simmer for about 10 minutes until the sauce thickens slightly.

Step 7

Add garam masala, and fenugreek leaves to the sauce, and mix well.

Step 8

Carefully place the fried koftas into the simmering sauce. Simmer for another 5 minutes, gently coating the koftas with the sauce.

Step 9

Serve hot, garnished with freshly chopped cilantro, alongside rice or vegan naan.

Nutrition Facts

Serving size	(1885.0g)

Amount per serving	% Daily Value*
Calories	1737.9

Total Fat 59.2g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2617.7mg	0%
Total Carbohydrate 259.8g	0%
Dietary Fiber 51.1g	0%
Total Sugars 71.4g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 485.0mg	0%
Iron 27.3mg	0%
Potassium 4970.8mg	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: 29.3%

Protein: 13.7%

Carbs: 57.1%