Koftacurry Recipes

EASY VEGETARIAN KOFTA CURRY

Easy Vegetarian Kofta Curry image

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.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 6

Number Of Ingredients 20

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 541.9 mg, Sugar 3.1 g

KOFTA CURRY

Kofta Curry image

An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.

Provided by MellowMel

Categories Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

450 g minced beef or 450 g lamb
3 tablespoons finely chopped onions
1 tablespoon fresh coriander
1 tablespoon natural yoghurt
4 tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 green chili, seeded and finely chopped
2 garlic cloves, crushed
1/4 teaspoon black mustard seeds
1 egg (optional)
salt & freshly ground black pepper
2 tablespoons ghee or 2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, crushed
3 tablespoons curry powder
4 green cardamom pods (or 1 teaspoon coriander seeds)
600 ml chicken stock
1 tablespoon tomato puree
2 tablespoons natural yoghurt
1 tablespoon fresh coriander
cooked rice, to serve
coriander, to serve

Steps:

Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

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