Vegan Kofta Curry (Indian-Style Meatball Curry)
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.
Servings 4 people
Calories 326.23kcal
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
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.
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.
Nutrition
Calories: 326.23kcal | Carbohydrates: 27.41g | Protein: 22.78g | Fat: 14.81g | Saturated Fat: 2.77g | Polyunsaturated Fat: 5.29g | Monounsaturated Fat: 5.23g | Trans Fat: 0.01g | Sodium: 703.4mg | Potassium: 637.97mg | Fiber: 8.08g | Sugar: 7.85g | Vitamin A: 1999.71IU | Vitamin C: 57.15mg | Calcium: 95.69mg | Iron: 3.55mg