Easy Vegetarian Kofta Curry

Make Indian kofta curry easy and vegetarian-friendly by using meatless meatballs in this creamy dinner dish. It's quick to make, but full of flavor.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 150 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 bay leaf
• 1 cinnamon stick
• 1 (14.5 ounce) can diced tomatoes
• 1 clove garlic, crushed
• 2 whole cloves
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 3 green cardamom pods
• 1 (2 inch) piece ginger root, peeled and grated
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 onion, grated
• 0.5 teaspoon garam masala
• 0.25 cup hot water, or as needed
• 0.25 cup whole milk yogurt
• 24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)

Recipe Instructions

Step 1

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.

Step 2

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.