This is a vegan (vegetarian with Greek yogurt/naan accompaniment) adaption on a lamb kofta curry recipe. Obviously there are no meatballs in this, instead the herb blend meant for the meat is rubbed onto the tofu, onions or other veggies. Although meatballs would be good too…
Indian Vegetarian Kofta Curry
This is a vegan (vegetarian with Greek yogurt/naan accompaniment) adaption on a lamb kofta curry recipe. Obviously there are no meatballs in this, instead the herb blend meant for the meat is rubbed onto the tofu, onions or other veggies. Although meatballs would be good too…
Ingredients
- 1 can coconut milk
- 1 can diced tomatoes
- 1-2 tbsp tomato paste
- 2-4 cloves garlic pressed
- 1-2 ″ fresh ginger finely grated. Divided. I usually don’t use all of it, I’m less of a fan than some.
- 2-3 sweet potatoes
- 3-5 carrots
- 1 large red bell pepper
- 1 red onion or onion powder
- 2 – 16oz cans chickpeas
- 1 block extra firm tofu pressed, or 1/2 cup dry TVP, rehydrate as directed on package prior to adding. This is a good thing to rub the toasted seed spices on. Tempeh would work too.
- 1/2 tsp coriander seeds; toasted and rough ground fresh
- 1/2 tsp cumin seeds; toasted and rough ground fresh
Spices:
- 1/4 tsp salt or more. Some pepper, too.
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp garam masala
- 1/2 tsp chili powder
- 2-4 dashes cayenne powder or more or 1 fresh minced green chili
- 1-2 tbsp oil to saute your pepper, garlic and onion in and add a bit of fat to the sauce.
- Fresh cilantro to serve (I don’t do this cuz yuck)
Serving:
- Garlic naan warmed as directed on the package (sub pita or rice for vegan option)
- OR rice of your choice
- Greek yogurt omit for vegan
- Side of Spinach salad. This sauce is just delicious on everything…
Instructions
- Combine the cumin/coriander seed blend plus 1 of the garlic cloves and 1 part of the divided grated ginger. Choose some veggies/protein to toss/rub this spice blend on. I suggest the tofu or TVP, onion (prior to saute, I’d think) or carrots. Or some combination thereof. Prep your tvp/tofu/tempeh prior to applying the spice blend, however. You want these spices in the final dish!
- Par boil your rinsed and diced sweet potatoes and carrots. Saute your diced or pressed bell pepper, remaining garlic and onion. Rehydrate, press and dice or slice your TVP/tofu/tempeh as directed on the packaging and/or to your preference.
- Maybe start your rice now if you’re going with rice rather than naan for serving?Now just throw all that shit in a large pot (use the one you par boiled in after you drained your veggies!), add the tomato products, remaining listed spices not used in the dry rub and put over low medium heat. Add 1 shaken can of coconut milk. I guess it doesn’t have to be the full fat stuff?
- Let simmer lightly for like 20 to 45 minutes while the spices do magical blendy things and the veggies soften a bit.Serve with warm garlic naan or pita, or over rice, with fresh greens. A dollop of Greek yogurt adds an awesome tang to the whole thing. Thanks to Za/Kevin who initially adapted this lamp kofta recipe from an Indian cook book. Note that everything past “throw all that shit in a large pot” is just an approximation.
Angie dear. This is such an awesome dish that your Mother has asked for it for her Birthday, and Mother’s day. I so enjoyed making it with you and your Sister for Mother’s day. We need to get into the Kitchen way more often!