Easy Vegetarian Kofta Curry recipe

All Recipes World Cuisine Recipes Asian Indian

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon cumin seeds
3 green cardamom pods
2 whole cloves
1 cinnamon stick
1 bay leaf
½ onion, grated
1 (2 inch) piece ginger root, peeled and grated
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
¼ cup whole milk yogurt
24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
¼ cup hot water, or as needed

Nutrition Info

150.4 calories
carbohydrate: 9 g
cholesterol: 6.4 mg
fat: 8.4 g
fiber: 3.5 g
protein: 9.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 541.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.

  2. Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer, add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.

Do you like the recipe? Share this tasty recipe!