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Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe
4.9 from 57 votes

Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe

Cauliflower Kofta Curry features baked vegetable balls made from cauliflower, cashews, spices, and chickpea flour, served in a rich tomato and onion curry sauce with warming Indian spices. The koftas are tender with a lightly crisp exterior, and the sauce is creamy from almond milk, balanced with ginger, garlic, and heat from sriracha, making this a flavorful vegan curry.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 190 kcal
Course: Main Course
Cuisine: Indian

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
  • cashew cream for garnish
  • cilantro for garnish

Instructions

    Cup of Yum
  1. Kofta/balls:
  2. Preheat the oven to 425 degrees F / 220ºc. Toast the cumin seeds in a skillet over medium heat until fragrant (2 to 3 minutes),
  3. 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.
  4. 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).
  5. 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)
  6. Sauce:
  7. In a blender, add onion, tomato, garlic, ginger and blend to a puree. Use a few Tbsps of water if needed.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 190

% 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.