Discover the rich flavors of Kofta Curry with plant-based meatballs. This vegan twist on a classic Indian dish features a curry sauce brimming with aromatic spices, delivering an authentic taste. Paired with soft and succulent meatless meatballs, this veg Kofta recipe brings a delightful fusion to your table. Ready in just 40 minutes, it’s a quick and satisfying way to enjoy a traditional favorite with a modern, plant-based twist.
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What is Kofta Curry
Kofta Curry is a flavorful dish originating from Indian, Pakistani, and Middle Eastern cuisine, featuring succulent meatballs or vegetable balls simmered in a rich, creamy, and spicy onion-tomato curry. The koftas are typically grilled, broiled, or fried before being added to the curry, which is infused with a blend of fragrant spices.
This Kofta Curry Masala recipe is a dairy-free version that combines plant-based meatballs (koftas) with a tangy and creamy tomato sauce. The curry base is perfectly spiced, delivering a balance of flavors that make each bite a delight. The veggie koftas are packed with flavor, offering a satisfying alternative that doesn't compromise on taste or texture. Even without meat or dairy, this Indian curry is sure to please.
A popular vegetarian version of this dish is Malai Kofta, made with paneer and khoya, which is more elaborate and indulgent, perfect for special occasions. This vegan meatball curry, on the other hand, is a simpler, weekday-friendly recipe that still offers all the warmth and comfort of traditional Kofta Curry.
Use Plant-Based Meatballs as Koftas
It's a genius time-saver! For a convenient shortcut, use store-bought frozen plant-based meatballs as koftas. This approach cuts down on prep time and effort without sacrificing the delicious flavors. This version of Kofta Curry, made with frozen dairy-free meatballs, retains all the rich, savory flavors and satisfying textures of the traditional dish while being entirely plant-based.
Why make this
- Retains all the traditional flavors of classic Kofta Curry
- Made in a simpler, faster, and more accessible way
- Plant-based meatballs are tender, juicy, and full of flavor
- Vegan, gluten-free, soy-free, and nut-free
- Ready in under 40 minutes—perfect for busy weekdays
Ingredients needed 🧾
Meatballs - Use any store-bought frozen plant-based meatballs for this Kofta Curry recipe. They’re easily found in the frozen section of your grocery store. Alternatively, you can make vegan meatballs from scratch at home for a more personalized touch.
Red bell pepper and tomatoes - These vegetables give the kofta curry a mildly sweet and tangy flavor while adding a vibrant color to the dish. Onions are also included to enhance the base of this plant-based curry.
Spices - The vibrant flavor of this vegan Kofta Curry comes from a blend of cumin seeds, Indian dried bay leaf, mixed herbs, Kasoori methi, red chilly powder, garam masala, cumin powder, coriander powder, and turmeric powder.
Aromatics - garlic, ginger paste, green chillies, and cilantro provide a balanced flavor, adding texture and depth to this Indian meatball curry.
Vegan sour cream is added for a creamy consistency and to balance the heat. Non-dairy yogurt can also be used as a substitute in this Indian vegan curry.
Use vegan ghee to give this restaurant-style kofta curry a rich, luscious flavor. You can also opt for vegan butter or any vegetable oil as an alternative.
How to make it 🔪
To Cook the Vegan Meatballs
- Preheat the oven to 375°F (190°C). Line a baking tray with aluminum foil and spray it with cooking oil. Place the plant-based meatballs on the tray and bake for 8-10 minutes.
- Carefully flip the meatballs over and bake for another 8-10 minutes. Chef Tip: To keep the meatballs moist, avoid overbaking. They may still appear pink or red when done, which is normal. If you're unsure, follow the cooking instructions on the packaging. Transfer the cooked meatballs to a plate and set them aside until ready to add to the curry.
To Prepare the Masala Base
- Heat a grill pan and add vegan ghee. Add the chopped bell peppers, chopped tomatoes, garlic, and green chilies to the pan. Season with salt.
- Grill the vegetables until you see grill marks forming on them, then transfer them to a plate.
- Allow the grilled veggies to cool down completely. Transfer the cooled vegetables to a blender.
- Blitz into a smooth paste. If needed, add ¼ cup of water to help with blending. Keep this ground masala paste aside for now.
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To prepare the sauce for vegan meatballs
- Heat vegan ghee in a pan, add cumin seeds, and when they begin to splutter, add ginger paste and a bay leaf. Fry for 30 seconds.
- Add chopped onions and part of the chopped cilantro. Sprinkle a pinch of salt and sauté until the onions turn translucent.
- Add the prepared masala base and salt to the pan. Pour in a cup of water (adjusting as needed for your desired consistency) and cook covered on a medium flame for 4-5 minutes.
- Add turmeric powder, cumin powder, coriander powder, mixed herbs, sugar, and chili powder. Stir well and cook for another minute to blend the flavors.
- Add the cooked plant-based meatballs to the pan and let them simmer until fully infused with the flavors of the spices and sauce. The curry sauce should be thick enough to coat the koftas evenly.
- Garnish with chopped cilantro, crushed Kasoori methi, and a sprinkle of garam masala. For a richer consistency, drizzle vegan sour cream on top, stir it in, and then take the curry off the flame.
Serving suggestions 🍽
Garnish this vegan Kofta Curry with chopped cilantro and a swirl of vegan sour cream for added richness. Stir it in just before taking the curry off the flame to enhance the flavor and consistency. This veg kofta curry is the ultimate comfort food and can be served in various ways, making it perfect for any occasion—from casual family dinners to festive celebrations.
- With Bread: Serve this delicious meatball kofta curry with gluten-free roti, Buckwheat crepes, naan, scones, or any other flatbread.
- With Soup: Pair it with a bowl of Tomato Soup, Dal Shorba, or Broccoli Soup for a cozy, satisfying meal.
- With Rice or Grains: Kofta Curry also pairs wonderfully with steamed rice, Jeera Rice, Peas Pulao, quinoa, other grains, or cauliflower rice.
- On the Side: Enjoy it with some roasted papad, a refreshing Tomato Salad, Cucumber Salad, mashed potatoes, or chilled Masala Chaas Popsicles.
- With Drinks: These vegan meatballs with gravy can be served with a Watermelon Rose drink, Mango Lassi, or Rose Lemonade.
- As Wraps: These koftas can even be used to make wraps, sandwiches, or stuffed pitas, combined with salad vegetables and your favorite spreads.
Meatless meals like this one offer endless serving possibilities, making it a delightful addition to your meal rotation.
Top recipe tips 💭
Use red or orange bell peppers to achieve a vibrant, beautiful gravy color. The meatballs can be pan-fried, air-fried, or deep-fried for different textures. If frying, be sure to thaw frozen meatballs first to avoid uneven cooking. Fried meatballs will have a crispier texture. For an extra creamy gravy, add coconut milk to the Kofta curry sauce.
Recipe FAQs 📖
You can use any homemade or store-bought plant-based meatballs in this Kofta Curry recipe. Some of the best options include:
Pure Farmland™ Italian Style Plant-Based Meatballs
Farm Rich Meatballs
Impossible Meatballs
IKEA® Frozen Vegetable Balls
Trader Joe's Meatless Meatballs
Beyond Meatballs
Gardein Meatballs
All of these fresh or frozen options taste great and work well in the curry. If you prefer, you can also make the veggie meatballs from scratch at home.
Curry Storage: Prepare the masala curry sauce and store it in an airtight container in the fridge for 4-5 days. Before reheating, add 2-3 tablespoons of water, as the curry may thicken after cooling. Reheat on the stove or in the microwave. You can batch-cook the curry and freeze it in an airtight container for up to 2-3 months. Thaw the curry in the refrigerator overnight, then reheat it with a little water to adjust the consistency.
Meatball Storage: Avoid adding the vegan meatballs to the curry before storing. Instead, store the frozen meatballs separately. When ready to serve, thaw and heat the curry. Bake or reheat the meatballs separately, then add them to the curry just before serving. This keeps the meatballs from becoming soggy and helps retain their texture.
Yes, you can. Prepare the masala base first. Then add and saute all the sauce ingredients to the Instant Pot one after the other. Then pour in the water and add the frozen meatballs. Do not stir the mixture. Close the lid. Ensure the valve is in the sealing position, and Pressure Cook for 5 minutes. Release pressure naturally. Disclaimer - I have not tried making Kofta curry in the Instant Pot. This is just a suggestion.
To make vegetable kofta curry Jain, skip adding onions, garlic, and ginger. Also, ensure the meatballs do not contain these ingredients. If not available, then make the plant-based meatballs at home or swap them with vegetables like potatoes, cauliflower, or paneer/tofu.
More Easy Vegan Curries
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Recipe 📖
Plant-Based Meatball Kofta Curry
Equipment
- Oven
Ingredients
To Cook the Plant-Based Meatballs
- 16 oz plant-based meatballs
- 1 tablespoon cooking oil spray
To Prepare the Masala Base
- 2 teaspoon vegan ghee
- 1 red bell peppers roughly chopped
- 3 tomatoes roughly chopped
- 2-3 green chilies
- 5 cloves garlic
- salt
- water as needed
To Prepare the Sauce for Vegan Meatballs
- ½ tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 1 tablespoon ginger paste
- 1 bay leaf
- 1 onion finely chopped
- ¼ cup cilantro chopped
- salt
- 1-2 cups water or vegetable stock
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chilly powder
- ½ teaspoon sugar
- 1 teaspoon mixed herbs
- 1 teaspoon garam masala
- 1 tablespoon Kasoori methi
- 2-3 tablespoon vegan sour cream optional
Instructions
To Cook the Plant-Based Meatballs
- Preheat the oven to 375°F (190°C). Line a baking tray with aluminum foil and spray it with cooking oil. Place the plant-based meatballs on the tray and bake for 8-10 minutes.
- Carefully flip the meatballs over and bake for another 8-10 minutes. Chef Tip: To keep the meatballs moist, avoid overbaking. They may still appear pink or red when done, which is normal. If you're unsure, follow the cooking instructions on the packaging. Transfer the cooked meatballs to a plate and set them aside until ready to add to the curry.
To Prepare the Masala Base
- Heat a grill pan and add vegan ghee. Add the chopped bell peppers, chopped tomatoes, garlic, and green chilies to the pan. Season with salt.
- Grill the vegetables until you see grill marks forming on them, then transfer them to a plate.
- Allow the grilled veggies to cool down completely. Transfer the cooled vegetables to a blender.
- Blitz into a smooth paste. If needed, add ¼ cup of water to help with blending. Keep this ground masala paste aside for now.
To Prepare the Sauce for Vegan Meatballs
- Heat vegan ghee in a pan, add cumin seeds, and when they begin to splutter, add ginger paste and a bay leaf. Fry for 30 seconds.
- Add chopped onions and part of the chopped cilantro. Sprinkle a pinch of salt and sauté until the onions turn translucent.
- Add the prepared masala base and salt to the pan. Pour in a cup of water (adjusting as needed for your desired consistency) and cook covered on a medium flame for 4-5 minutes.
- Add turmeric powder, cumin powder, coriander powder, mixed herbs, sugar, and chili powder. Stir well and cook for another minute to blend the flavors.
- Add the cooked plant-based meatballs to the pan and let them simmer until fully infused with the flavors of the spices and sauce. The curry sauce should be thick enough to coat the koftas evenly.
- Garnish with chopped cilantro, crushed Kasoori methi, and a sprinkle of garam masala. For a richer consistency, drizzle vegan sour cream on top, stir it in, and then take the curry off the flame.
pravin says
Perfect for those who want a meat-free option without sacrificing flavor. The koftas were tender, and the curry was packed with spices."
Priya says
Thank you so much.
Amanda says
My family loved this, even my picky 12 year old ate two bowls! There were no leftovers and they begged me to make it again next week. This is definitely going in our meal rotation!
Priya says
thank you so much! Glad you and your family enjoyed it. 🙂
Kankana says
The plant based meatball sounds amazing! I need to get hold of these.
Priya says
Thank you so much Kankana! Means a lot coming from you.
Anita says
This is perfection! The flavor is amazing, and it tastes just like the one from my favorite Indian restaurant. 🙂
Priya says
Thank you
Irina says
I love this meatball curry recipe! It sounds amazingly delicious! I cannot wait to give it a try.:)
Priya says
Yes, do try it..its really yumm
Cate says
This looks sooo delicious and comforting! Beautiful pictures too, YUM!
Priya says
Thank you so much 🙂
Amy D says
I keep seeing these meatballs at the market and need to finally pick some up. I love how you infused them with so much fresh and delicious flavor.
Priya says
Yes, definitely worth buying..do check them out..Thank you
Marie-Charlotte Chatelain says
OMG this looks so flavorful and love the idea of the meatless koftas! Saved!
Priya says
Thank you so much
rika says
I really have to try those plant-based meatballs! My husband and I try to eat less meat, and of course we love curry!
Priya says
yes, then do try it..its really yumm..thank you
Ashley says
I love love love Kofta from my local restaurant, Chai Pani, and these were so close to what I've had there!!
Priya says
Then I am sure you will love this dish..do give it a try. Thanks. 🙂
Emily Liao says
This combination was so delicious! First time having plant based meatballs and loved it!
Priya says
Glad you liked it. Thank you
Roxana says
I love koftas. And now its nice to have one that is plant based. Thanks for sharing about this nice product.
Priya says
Thank you. Glad you like it
Rosemary says
Looks divine!! Even though I am a meat eater, these kofta balls look tasty. I love the combination with the masala meat ball curry. Yum!
Priya says
Thank you so much