Vegan Vegetable Kofta Curry

A delightful vegan twist to the traditional vegetable kofta curry, made with a blend of grated vegetables and aromatic spices, simmered in a creamy coconut curry sauce.

Ingredients:

• 2 cups grated mixed vegetables carrots, cauliflower, peas
• 1 cup chickpea flour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• Salt to taste
• 2 tablespoons chopped cilantro
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 cup coconut milk
• 1 cup water
• Salt to taste
• 1 tablespoon lemon juice

Instructions:

In a bowl, mix grated vegetables, chickpea flour, ginger-garlic paste, garam masala, turmeric powder, chili powder, salt, and cilantro

Form small balls koftas from this mixture

Heat vegetable oil in a pan

Fry the vegetable balls until they turn golden brown

Remove and set aside

In the same pan, add chopped onions and saut until golden brown

Add cumin seeds, coriander powder, and tomato puree

Cook until the oil separates from the mixture

Pour in coconut milk and water

Bring to a simmer

Add salt and lemon juice

Stir well

Gently add the fried vegetable balls into the curry

Simmer for 5-7 minutes until the koftas absorb the flavors of the curry

Serve hot with rice or naan