Discover the bold, comforting flavors of this Vegan Kofta Curry made with plant-based meatballs. Inspired by classic Indian kofta curry, this meatball curry features a rich, aromatic gravy infused with warm Indian spices that tastes just like the traditional version. The soft, juicy vegan meatballs soak up the sauce beautifully, making every bite satisfying and flavorful. Ready in just 40 minutes, this kofta curry is an easy weeknight meal that pairs perfectly with naan, roti, or rice-comfort food with a modern, plant-based twist.

🔍 Quick Look: Vegan Kofta Curry
- 🌍 Cuisine: North Indian, Fusion
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 👥 Servings: 4 people
- 📊 Calories: ~ 326.23 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Mildly spiced, tangy, and flavorful
- ⭐ Difficulty: Very easy to make
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What is Kofta Curry
Kofta curry is a classic Indian dish-also popular in Pakistani and Middle Eastern cuisines-made with tender meatballs or vegetable koftas simmered in mostly a rich onion-tomato gravy. Indian kofta curry is known for its warm spices, creamy texture, and comforting flavors. Traditionally, the koftas are fried or baked first, then gently cooked in the spiced curry base so they absorb all the flavor.
My kofta curry recipe is a plant-based take on the traditional meatball curry. It uses flavorful vegan meatballs cooked in a tangy, creamy tomato-based sauce that's well balanced with aromatic Indian spices. Even without meat or dairy, this kofta curry delivers the same depth, richness, and satisfying texture as the original.
One of the most well-known vegetarian versions of kofta curry is Malai Kofta, made with paneer and khoya and typically served on special occasions. Compared to that, this vegan meatball curry is simpler and more weeknight-friendly, while still offering all the comfort and soul of a traditional Indian kofta curry.
Use Plant-Based Meatballs as Koftas
Using store-bought frozen or fresh plant-based meatballs as koftas is a smart, time-saving shortcut. Frozen dairy-free meatballs cut down on prep without compromising on flavor or texture, making this kofta curry quick and approachable.
Once simmered in the spiced onion-tomato gravy, the meatballs soak up all the flavors, delivering the same comfort and richness you expect from a traditional Indian kofta curry. It's an easy way to enjoy a hearty meatball dish that's completely plant-based and perfect for busy weeknights.
I love transforming meat-based dishes into delicious meatless versions. Recipes like Soya Pulao, Vegan Paella, Chettinad Chickpea Coconut Curry, Vegan Loaded Nachos, and Vegan Italian Chili are some of my favorite examples of how plant-based cooking can be just as bold, comforting, and satisfying.
Why Make It
- Retains all the bold, comforting flavors of classic kofta curry 🤎
- A simpler, faster, and more approachable version of Indian kofta curry 🍲
- Great way to use Plant-based meatballs that are tender, juicy, and packed with flavor 🌱
- Naturally vegan, gluten-free, and nut-free 🌿
- Ready in under 40 minutes-perfect for busy weekdays 🕒
- Pairs beautifully with rice, naan, or roti for a cozy meatball curry meal 🍚
🧾 Ingredients Needed

Plant-based meatballs - Store-bought frozen vegan meatballs work perfectly in this kofta curry and save time. You'll find them easily in the frozen aisle. Prefer homemade? Vegan meatballs made from scratch work just as well for a more personalized meatball curry.
Vegetables - Red bell pepper, tomatoes, and onions form the base of this Indian kofta curry, adding natural sweetness, tang, and a rich color to the sauce.
Spices - A fragrant blend of cumin seeds, dried Indian bay leaf, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, mixed herbs, and kasoori methi gives this vegan kofta curry its bold, restaurant-style flavor.
Aromatics - Garlic, ginger paste, green chilies, and fresh cilantro add depth, heat, and balance to this plant-based Indian meatball curry.
Creamy element - Vegan sour cream creates a smooth, creamy consistency and helps mellow the spices. Non-dairy unsweetened yogurt is a great substitute too.
Cook this kofta curry in vegan ghee to give it that authentic flavor!
🔪 How To Make Vegan Kofta Curry
Bake the plant-based meatballs

- Step 1: Preheat the oven to 375°F (190°C). Line a baking tray with foil and lightly grease it. Arrange the plant-based meatballs in a single layer and bake for 8-10 minutes.

- Step 2: Flip the meatballs carefully and bake for another 8-10 minutes. Avoid overbaking to keep them juicy-some plant-based meatballs may still look pink inside, which is completely normal. Remove and set aside.
To Prepare the Masala Base

- Step 3: Heat a grill pan and add vegan ghee. Add chopped bell peppers, tomatoes, garlic, and green chilies. Season lightly with salt.

- Step 4: Grill the vegetables until lightly charred with visible grill marks. This step adds depth and a smoky flavor to the kofta curry gravy. Remove from heat.

- Step 5: Let the grilled vegetables cool completely before transferring them to a blender.

- Step 6: Blend the vegetables into a smooth paste, adding up to ¼ cup water if needed. Set this masala base aside.
To Prepare the Vegan Kofta Curry

- Step 7: Heat vegan ghee in a deep pan. Add cumin seeds and let them splutter. Stir in ginger paste and a bay leaf, sautéing for about 30 seconds.

- Step 8: Add chopped onions and part of the cilantro. Sprinkle a pinch of salt and sauté until the onions turn soft and translucent.

- Step 9: Add the prepared masala paste and salt. Pour in 1 cup of water (adjust as needed), cover, and cook on medium heat for 4-5 minutes until the gravy thickens.

- Step 10: Stir in turmeric powder, cumin powder, coriander powder, red chili powder, mixed herbs, and a pinch of sugar. Cook for 1 minute to bloom the spices.

- Step 11: Gently add the baked plant-based meatballs to the curry. Simmer for a few minutes until the koftas are well coated and infused with flavor. The gravy should be thick and clingy. Priya's Tip - Overcooking the meatballs can make them dry and chewy-cook just until heated through. Stirring too much after adding the koftas may cause them to break; gently simmer instead.

- Step 12: Finish with chopped cilantro, crushed kasoori methi, and a sprinkle of garam masala. For extra richness, stir in vegan sour cream, then turn off the heat and serve warm.

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🍽 Serving Suggestions
With its rich, comforting gravy, this veg kofta curry is incredibly versatile and easy to style for any occasion-from everyday family meals to festive spreads. This Indian kofta curry tastes even better when paired thoughtfully, making it a true crowd-pleaser.
With Breads:
Serve this flavorful meatball curry with gluten-free roti, buckwheat crepes, naan, tomato cheddar scones or any soft flatbread to soak up the luscious sauce.
With Soups:
Pair it with a light starter like Indian Tomato Soup, Dal Shorba, Vegan Minestrone Soup, or Broccoli Cheddar Soup for a cozy, well-rounded meal.
With Rice or Grains:
This kofta curry pairs beautifully with steamed basmati rice, Jeera Rice, Green Peas Pulao, quinoa, other whole grains, or even cauliflower rice for a lighter option.
On the Side:
Balance the richness with roasted papad, a refreshing Tomato Salad, Cucumber Salad, mashed potatoes, or even chilled Masala Chaas Popsicles for contrast.
With Drinks:
Serve alongside cooling drinks like Watermelon Rose Drink, Mango Lassi, or Rose Lemonade to complement the spices.
As Wraps or Leftovers:
Leftover koftas and gravy work wonderfully in wraps, sandwiches, or stuffed pitas with fresh veggies and spreads-making this kofta curry great for meal prep and entertaining.
Meatless dishes like this vegan kofta curry offer endless serving possibilities, proving that plant-based comfort food can be just as flexible, festive, and satisfying.
💭 Priya's Recipe Tips
Use red or orange bell peppers for a rich color and naturally sweet flavor in this kofta curry.
Plant-based meatballs can be baked, pan-fried, air-fried, or deep-fried-fried koftas give a crispier texture to your meatball curry. If frying frozen meatballs, thaw them first to ensure even cooking and better browning. Adding meatballs too early can make them soggy; always add them toward the end for the best meatball curry texture. For an extra-creamy Indian kofta curry, add a splash of coconut milk or vegan cream to the sauce.
📖 Vegan Kofta Curry FAQs
You can use homemade or store-bought plant-based meatballs in this kofta curry-both fresh and frozen options work well. Choose meatballs with a neutral or lightly seasoned flavor so they absorb the spices of this Indian kofta curry without overpowering the sauce.
Some reliable store-bought 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
These vegan meatballs hold their shape well and become tender as they simmer in the curry, making them ideal for a rich meatball curry.
If you prefer full control over ingredients-or need a specific dietary option-you can also make veggie koftas from scratch using vegetables, legumes, or plant-based proteins at home.
Helpful tip: Always check the ingredient list for onion, garlic, gluten, or soy if you're cooking for Jain, gluten-free, or allergy-friendly diets.
Yes, this vegan Indian meatball curry can be adapted for the Instant Pot with a few adjustments. Start by preparing the masala base separately. Then set the Instant Pot to Sauté mode and add the sauce ingredients one by one, allowing each to cook briefly to build flavor-just like on the stovetop.
Once the masala is ready, pour in the water and gently add the frozen plant-based meatballs. Do not stir, as this helps prevent the meatballs from breaking and avoids a burn notice. Secure the lid, make sure the valve is set to Sealing, and Pressure Cook on High for 5 minutes. Allow the pressure to release naturally before opening the lid.
Please note: I haven't personally tested this kofta curry in the Instant Pot yet, so think of this as a helpful guideline rather than a fully tested method. If you try it, keep an eye on the consistency and adjust liquid as needed for your preferred meatball curry texture.
Absolutely! While this recipe features a classic tomato-onion gravy, you can easily switch it up. Try a palak (spinach) sauce, like the one in my Aloo Palak recipe, for a vibrant, earthy flavor, or a rich makhani-style sauce, inspired by my Tofu Makhani recipe, for a creamy, buttery twist. These variations transform the same plant-based meatballs into a completely new Indian kofta curry experience, keeping it comforting, flavorful, and perfect for any occasion.
Pro tip: Adjust the spices and consistency of the gravy to complement the koftas and ensure the curry coats them well.
To make a Jain-friendly kofta curry, simply avoid onions, garlic, and ginger in both the curry base and the koftas. Also check that the plant-based meatballs you're using are free from these ingredients.
If suitable vegan meatballs aren't available, make koftas at home using allowed vegetables like bottle gourd, raw banana, pumpkin, cauliflower, or potatoes. Kidney beans, chickpeas, paneer or tofu can also be used for a vegetarian Jain version of this Indian kofta curry.
To build flavor without onion and garlic, use ingredients like tomatoes, cashews, poppy seeds, green chilies, cumin seeds, hing (optional and Jain-approved), and aromatic spices. The result is a comforting meatball curry that stays true to Jain principles while still delivering rich, balanced flavors.
Proper storage helps this vegan kofta curry taste just as good the next day-sometimes even better.
Storing the Curry Sauce:
Prepare the masala gravy without adding the meatballs and store it in an airtight container in the refrigerator for 4-5 days. The curry will thicken as it cools, so add 2-3 tablespoons of water when reheating to loosen the consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally.
For longer storage, this Indian kofta curry sauce freezes well for 2-3 months. Thaw overnight in the refrigerator, then reheat with a splash of water until smooth and saucy.
Storing the Meatballs:
For best texture, store the vegan meatballs separately from the curry. Keep frozen plant-based meatballs in their original packaging or an airtight container in the freezer. When ready to serve, bake or reheat the meatballs separately and add them to the warmed curry just before serving. This keeps the koftas from turning soft or soggy in the meatball curry.
Meal-Prep Tip:
Storing the sauce and koftas separately makes this kofta curry ideal for meal prep, entertaining, or quick weeknight meals-just heat, combine, and serve.

More Easy Vegan Curries
Recipe 📖

Vegan Kofta Curry (Indian-Style Meatball 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 foil and lightly grease it. Arrange the plant-based meatballs in a single layer and bake for 8-10 minutes.
- Flip the meatballs carefully and bake for another 8-10 minutes. Avoid overbaking to keep them juicy-some plant-based meatballs may still look pink inside, which is completely normal. Remove and set aside.
To Prepare the Masala Base
- Heat a grill pan and add vegan ghee. Add chopped bell peppers, tomatoes, garlic, and green chilies. Season lightly with salt.
- Grill the vegetables until lightly charred with visible grill marks. This step adds depth and a smoky flavor to the kofta curry gravy. Remove from heat.
- Let the grilled vegetables cool completely before transferring them to a blender.
- Blend the vegetables into a smooth paste, adding up to ¼ cup water if needed. Set this masala base aside.
To Prepare the Vegan Kofta Curry
- Heat vegan ghee in a deep pan. Add cumin seeds and let them splutter. Stir in ginger paste and a bay leaf, sautéing for about 30 seconds.
- Add chopped onions and part of the cilantro. Sprinkle a pinch of salt and sauté until the onions turn soft and translucent.
- Add the prepared masala paste and salt. Pour in 1 cup of water (adjust as needed), cover, and cook on medium heat for 4-5 minutes until the gravy thickens.
- Stir in turmeric powder, cumin powder, coriander powder, red chili powder, mixed herbs, and a pinch of sugar. Cook for 1 minute to bloom the spices.
- Gently add the baked plant-based meatballs to the curry. Simmer for a few minutes until the koftas are well coated and infused with flavor. The gravy should be thick and clingy. Priya's Tip - Overcooking the meatballs can make them dry and chewy-cook just until heated through. Stirring too much after adding the koftas may cause them to break; gently simmer instead.
- Finish with chopped cilantro, crushed kasoori methi, and a sprinkle of garam masala. For extra richness, stir in vegan sour cream, then turn off the heat and serve warm.
Notes
Plant-based meatballs can be baked, pan-fried, air-fried, or deep-fried-fried koftas give a crispier texture to your meatball curry. If frying frozen meatballs, thaw them first to ensure even cooking and better browning. Adding meatballs too early can make them soggy; always add them toward the end for the best meatball curry texture. For an extra-creamy Indian kofta curry, add a splash of coconut milk or vegan cream to the sauce.












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