🍛 Curry

Vegan Kofta Curry

Vegan Kofta Curry features soft, flavour‑packed vegetable dumplings simmered in a smooth, aromatic onion‑tomato gravy. This fully plant‑based version uses grated vegetables and chickpea flour for the koftas, with cashew paste for richness instead of dairy — delivering the same comforting, indulgent taste with a perfect balance of warm spices and tender texture.

Shared by maya

5.0 (1)

Time

55 min

Serves

Difficulty

medium

🛒 Ingredients

#For Koftas;
1½ cups grated bottle gourd or potato, squeezed well to remove moisture
½ cup grated carrot or cabbage,, 4 tbsp chickpea flour (besan)
1 tbsp cornflour,, 1 tsp ginger‑green chilli paste,, ½ tsp garam masala
Salt to taste,, Oil for shallow frying
#For Gravy;
2 medium onions, finely chopped & fried golden
2 medium tomatoes, pureed
¼ cup cashews, soaked & blended smooth
1 tbsp ginger‑garlic paste,, 1 tsp cumin seeds,, ¼ tsp turmeric,, 1 tsp coriander powder
½ tsp red chilli powder,, ½ tsp garam masala,, Salt & pinch of sugar to taste
2 tbsp coconut oil,, 1.5 cups water,, Fresh coriander for garnish

👩‍🍳 Instructions

1
Make koftas: Mix squeezed grated veg, chickpea flour, cornflour, spices, and salt into a firm dough. Shape into round balls; shallow fry until golden all over. Set aside.
2
Sauté base: Heat oil, add cumin seeds. Add ginger‑garlic paste and cook 1 minute. Stir in tomato puree, spices, salt, and sugar; cook 5–7 minutes until thick.
3
Finish gravy: Add fried onion paste and cashew paste; mix well. Pour in water, simmer 8–10 minutes until smooth and rich.
4
Combine: Gently slide koftas into the gravy; simmer 3–4 minutes only — do not stir too much or they will break.
5
Serve: Sprinkle garam masala and fresh coriander. Enjoy hot with roti or rice.