4
1 Hour
Vegan Kofta Balls in Tomato Curry
Ingredients
For the kofta balls
- 4 cups of chickpea flour
- ½ brown onion, finely chopped
- 1 garlic cloves, finely diced
- 1/2red chilli, finely diced
- 1/2 cup fresh parsley, chopped
- 2 tbsp nutritional yeast
- Salt & pepper
- 2 tbsps extra virgin olive oil
- 2 tbsps water
- 1 cup polenta
For the tomato curry
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 2 garlic cloves, finely diced
- 1/2 red chilli, finely diced
- 1 tbsp cumin
- 1 tbsp ground turmeric
- 2 x 400g cans Ardmona Crushed Tomatoes
- 1 bunch fresh coriander, finely chopped
- 10 curry leaves
- 2 cups water
- Salt & pepper
Method
- In a large bowl mix chickpea flour, onion, garlic, chilli, parsley, nutritional yeast, salt and pepper. Add extra virgin olive oil and water to combine.
- Roll kofta balls in polenta and shallow fry on a high heat large non-stick frying pan until browned on all sides. Set aside on kitchen paper.
- In the same pan, add more olive oil and sauté onion, garlic and chilli for 2-3 mins.
- Add spices, herbs, tomatoes and cook for 10-15 mins or until it starts to thicken.
- Add kofta balls to curry sauce and cook for a further 5 mins.
- Serve with fresh coriander.
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