Vegetarian Kofta Korma

This vegetarian kofta korma curry recipe was requested by Cam who asked for one of those creamy Korma curries you get from a good Indian take away. Plus, since he had been badgering me to make kofta again for a while, I thought I’d do both and make one super awesome vegetarian kofta curry!!

Both Cam and Lu helped out in the kitchen to create this delicious veggie recipe full of sweet aromatic spices and delicious curry goodness. I used predominately sweet potato in the kofta balls but try a mixture of potato, sweet potato and carrot, adding peas if you like too.

The spices in this vegetarian kofta korma curry recipe are sweet and mild and the deep fried kofta balls soooooo good. Serve them with a yohurt or coconut milk dipping sauce instead of the curry for a great appetizer. I added a lovely kofta spice mix picked up form a stall at our local markets but try a mild, aromatic curry powder instead. Add cream, yoghurt, coconut cream or soy cream at the end depending on how rich and/or dairy free you wish to make the korma.

Enjoy this vegetarian kofta korma with steamed rice, papadams and pickles or chutney for a complete vegetarian curry experience, beautiful and mild enough for the whole family to enjoy. Big thank you to Cam for the inspiration and help in the kitchen and to our gorgeous little Lu for hanging out like a happy camper while we whipped up this recipe to share with you all, enjoy!!

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Recipe

Sweet Potato Kofta Balls
Preparation time: 30mins // Makes approx. 15 balls

  • 2 tsp chia seeds (you can substitute one free-range egg for the chia seeds and water if you like)
  • 1/3 cup water
  • 250g (9 oz) sweet potato, scrubbed and grated
  • 200g (7 oz) potato and/or carrot, scrubbed and grated
  • 1 small red onion, grated
  • 2 tsp fresh grated ginger
  • 2 tbs mild curry powder
  • 1-2 tbs peanut oil
  • 3-4 tbs potato flour (or plain flour)
  • vegetable oil for deep frying

Combine the chia seeds with the 1/3 cup of water and set aside for about 10 minutes until it forms a jelly like consistency.

Meanwhile squeeze any excess liquid from the grated vegetables and combine them together in a large bowl with the onion, ginger and curry powder. Add the chia gel (or egg) and enough flour and peanut oil to bring the mixture together. Adding more oil if too dry and flour if too wet. The mixture should hold together when shaped into balls.

Heat enough oil in a saucepan for deep-frying (you want the oil to be about 10cm/4inch deep). Once the surface starts to shimmer carefully drop the kofta balls into the oil, deep-frying in batches until golden brown. Remove from the oil and allow to cool on absorbent paper.

 

Vegetarian Kofta Korma
Preparation time: 40mins // Serves 4-6

  • 3 tbs peanut oil (use ghee if you prefer)
  • 4 cardamom pods, crushed and pods removed
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh grated ginger
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli flakes (optional)
  • 1 tsp ground cinnamon
  • 80g (3 oz) raw almonds, ground
  • 2 tbs tomato paste
  • 2 cups vegetable stock
  • 1½ cups natural set yoghurt (or try cream, soy cream and/or coconut cream)
  • prepared kofta balls

Heat the peanut oil in a good sized frying-pan over a medium heat, add the cardamom and heat in the oil for a few seconds until fragrant then add the diced onion. Cook the onion over a medium heat until soft. Add the garlic, ginger and remaining spices, cook over a medium low heat for a few minutes until the spices cook down and form a paste like consistency.

Add the ground almonds, tomato paste and vegetable stock and bring to a gentle simmer. Allow to cook gently for around 10 to 15 minutes until the liquid has reduced a little and flavours developed.

Now add the yoghurt, soy cream, coconut cream or cream and stir to combine over a low heat. Check the seasoning and add salt as desired. Once the korma sauce has reached a nice consistency add in the prepared kofta balls and gently spoon over the sauce allowing the balls to reheat gently with the sauce. You don’t want to boil it at this point as it may separate, so just gently heat the sauce and kofta together.

Serve this korma recipe with steamed basmati rice, papadams and your favourite accompaniments for a beautiful vegetarian curry, mild enough for everyone to enjoy.

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