Kofta Curry with Plant-Based Meatballs

A classic kofta curry made with the best plant-based meatballs! These easy-to-make vegan kebabs give this meatball curry a tasty and authentic flavor. Plus, you can serve this for dinner in just 30 minutes!

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 312.24kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To cook plant-based meatballs

16 oz plant-based meatballs
cooking oil spray

To prepare the masala base

1 teaspoon cooking oil
2 red bell peppers roughly chopped
Kosher salt
1 teaspoon cooking oil
2 tomatoes roughly chopped
2-3 green chilies
4-5 cloves garlic
Kosher salt
water as needed

To prepare the plant-based meatball curry

½ tablespoon cooking oil
2 teaspoon cumin seeds
1 tablespoon ginger paste
1-2 bay leaf
1 onion finely chopped
¼ cup mint leaves
¼ cup cilantro chopped
Kosher salt or regular salt
1-2 cups water or vegetable stock
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon oregano
½ tablespoon curry powder
1 teaspoon garam masala
2-3 tablespoon vegan sour cream

Instructions

To cook plant-based meatballs

The best way to cook them is by baking. Microwave preparation is not recommended.
Preheat the oven to 375 degrees F. Line a baking tray with aluminum foil. Spray cooking oil all over the foil and then place the Pure Farmland Italian Style Plant-Based Meatballs in the tray. Bake for 15 minutes.
Take the tray out, carefully flip the meatballs over, and continue to bake for another 10 minutes. To keep the meatballs moist, be sure to not over bake them. Take them out and keep these cooked plant-based meatballs aside for now.
While the plant-based meatballs are baking in the oven, prepare the masala base for the kofta curry.

To prepare the masala base

Roughly chopped red bell peppers. Heat a grill pan, add cooking oil, and then grill the chopped bell peppers. Sprinkle a pinch of kosher salt while it's grilling. Once grill marks show up on the peppers, take them out onto a plate.
Roughly chop tomatoes and green chilies. In the same grill pan, heat oil and then add the roughly chopped tomatoes, garlic, and green chilies. Sprinkle a pinch of kosher salt while they grill. Once you see grill marks, take them out and place them onto a plate. Set aside.
Allow everything to cool down completely and then transfer all the ingredients to a blender. Blitz to make a smooth paste. If needed add little water to help you blend.
Masala base for the kofta curry is now ready.

To prepare the plant-based meatball curry

Heat oil in a pan. Add cumin seeds and once they begin to splutter, add ginger paste and bay leaf. Fry for 30 seconds and then add chopped onions, mint, and part of the chopped cilantro. Sprinkle a pinch of kosher salt and sauté for a minute or until the onions turn translucent.
Now add the prepared masala base to the pan. Add 1-2 cups of water or vegetable stock (depending upon the consistency you desire) and cook this covered for 4-5 minutes on medium flame to get the desired consistency.
Then we need to add the spices - turmeric, ground cumin, coriander powder, oregano, curry powder, paprika, and garam masala along with kosher salt. Stir it all in and continue to cook for another minute.
Add the cooked Pure Farmland Plant-Based Meatballs to the pan and carefully coat them with the curry.
Garnish with chopped cilantro and vegan sour cream for a richer consistency. Stir it in and take it off the flame.
Serve this delicious meatball kofta curry with naan or rice.

Notes

Use red/orange bell peppers to get a beautiful gravy color. Dairy/non-dairy yogurt can be used in place of sour cream to get a creamy consistency and to balance the heat. Feel free to use any curry powder you have. Garnish with kasoori methi/dried fenugreek leaves as well for more flavor. The meatballs can be air fried instead of baked!

Nutrition