Vegan Malai Kofta with Creamy Curry
Ingredients
The balls
- 3 small russets boiled and peeled
- 3 tablespoons blanched peas
- 1/2 block drained and crumbled extra firm tofu
- chopped baby bell pepper
- carrot
- cilantro
- 3 teaspoons cashews
- 2 teaspoons garbanzo flour
- 1 teaspoon cornstarch
- 1 teaspoon turmeric ginger spice
- 1 teaspoon hemp seeds
The gravy
- 3 cloves garlic
- 1/2 onion
- 2 tablespoons ginger
- oil
- 2 small chopped tomatoes
- salt
- 1 pinch crushed red pepper
- 2 cardamoms
- black pepper
- 1 cup soaked cashews
- 1 can coconut milk
- 3 tablespoons tomato paste
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- pinch of cayenne
- pinch of black pepper
- 1/2 teaspoon salt
Preparation
Make the kofta balls: Form the mixture into balls and lightly fry in 2 teaspoons coconut oil on one side, then flip and finish in a 425-degree oven for 25 minutes.
Make the gravy: Sauté 3 cloves garlic, 1/2 onion, and 2 tablespoons ginger (all chopped small) in oil until caramelizing.
Add 2 small chopped tomatoes and season with salt, 1 pinch crushed red pepper, 2 cardamoms, and black pepper; cook until tomatoes break down.
Blend 1 cup soaked cashews with 1/2 can of coconut milk until smooth and add to the tomato mixture.
Add the remaining 1/2 can of coconut milk, 3 tablespoons tomato paste, 2 teaspoons turmeric, 1 teaspoon garam masala, a pinch of cayenne, a pinch of black pepper, and 1/2 teaspoon salt; simmer for 5 minutes.
Bathe the crispy kofta balls in the creamy curry gravy.
Serve with rice or naan and garnish with cilantro.