Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Calories
190 kcal
-
Course
Main Course
-
Cuisine
Indian
Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe
Description
This vegan curry starts by toasting cumin seeds and blending them with cashews and cauliflower, along with chopped green chili, cilantro, ginger, and spices. Chickpea flour, breadcrumbs, and mashed potato bind the mixture into balls or flat discs which are baked until golden brown. The curry sauce is prepared by cooking red onions, tomatoes, ginger, garlic, bay leaf, cloves, turmeric, garam masala, and sriracha, finished with almond milk for creaminess and a mild heat.
The koftas provide a crisp but soft texture that contrasts with the smooth, spiced tomato curry. Garnished with cashew cream and cilantro, the dish balances earthy cauliflower flavor with the warmth of traditional spices. It is suitable as a main dish for vegan meals, accompanied by rice or flatbread.
Variations include using coriander seeds instead of cumin seeds, adding vegetables like zucchini or vegan cheese to koftas, or mixing in cooked beans while omitting cashews. Nutritional values are provided per serving for diet planning.
Ingredients
Kofta/balls:
- 1/2 tsp cumin seeds toasted
- 1/4 cup cashews or use almond slivers or sunflower seeds
- 3 cups cauliflower florets
- 1 green chili hot
- 1/4 cup cilantro chopped
- 1/2 inch ginger chopped, knob
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup chickpea flour
- 1/4 cup breadcrumbs or coarsely ground oat flour
- 1/4 cup potato or shredded potato, mashed
- 1 tsp canola oil optional, organic or safflower oil
- 2 cloves garlic minced or 1/2 tsp garlic powder
- 1/2 tsp salt
Sauce
- 1 cup onion red, chopped
- 2 cups tomato 2 medium, chopped
- 1/2 inch ginger knob
- 3 cloves garlic
- 1 tsp canola oil or safflower oil, organic
- 1 bay leaf
- 2 cloves
- 1/4 tsp Turmeric
- 1/2 tsp garam masala or more
- 1 tsp sriracha or other hot sauce
- 1/2 to 3/4 tsp salt
- 1 cup almond milk or coconut milk
- 1/2 cup water
- cilantro for garnish
- cashew cream for garnish
Instructions
- Kofta/balls:
- Preheat the oven to 425 degrees F / 220ºc. Toast the cumin seeds in a skillet over medium heat until fragrant (2 to 3 minutes),
- Process the cumin seeds and cashews in a food processor or blender to make a coarse mixture. Add all ingredients from cauliflower through garam masala and process. Or you can hand grate the cauliflower and mix in the spices.
- Transfer cauliflower mixture to a bowl. Add chickpea flour, 1/4 cup breadcrumbs, potato, oil, garlic, salt and mix well. Do not let the mixture sit at this point as the cauliflower will start to leak moisture. Add more breadcrumbs if needed. (If the mixture is too dry, let it sit for a few minutes and then shape into balls, If it stays too dry, add 1 flax egg to help bind).
- Shape into an inch size balls or flat discs. Place on parchment lined sheet. Spray or brush oil on the balls. Bake 22-25 minutes or until golden. You can also pan fry the discs, 3 to 5 minutes each side until golden. (you might need more flour or breadcrumbs to make sturdy discs to pan fry. These koftas do better when baked)
- Sauce:
- In a blender, add onion, tomato, garlic, ginger and blend to a puree. Use a few Tbsps of water if needed.
- In a pan, add oil and heat over medium heat. One hot, add the bay leaf and cloves and cook for a few seconds. Add turmeric, garam masala, sriracha and a Tbsp of water. Cook for a minute.
- Add the blended puree and salt mix well. Cook uncovered until the mixture reduces to a thick wet paste, smells roasted and some oil can be seen on the edges. 20 to 25 minutes. Stir occasionally.
- Add almond milk and water, mix and bring to a boil. about 5 minutes. Cook longer if needed for desired sauce consistency. Taste and adjust salt and spice. Add cayenne if needed. Serve warm koftas, drizzled with enough sauce. Garnish with cilantro or cashew cream. Serve with flatbread or rice.
Notes
- Use coriander seeds instead of cumin seeds in kofta for a different flavor profile.
- Add shredded potato, zucchini, or vegan cheese to the kofta mixture for extra texture and taste.
- Mix cooked white beans or split peas into kofta mix as protein alternative, omitting cashews if desired.
- Nutritional values are calculated based on one serving of this vegan curry dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 385mg | 16% |
| Potassium | 580mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 53.8mg | 60% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
