Vegan Kofta Curry
- Plantiful Palate
- 1 day ago
- 7 min read
Rich, aromatic, and utterly satisfying, this vegan kofta curry brings the warmth of Indian home cooking straight to your table. Tender plant-based meatballs nestle in a luscious, spiced tomato and cashew sauce that's been gently simmered until silky smooth. Each kofta is perfectly seasoned with warming spices and fresh herbs, whilst the creamy curry sauce delivers layers of complex flavour without a drop of dairy. Whether you're exploring vegan Indian recipes, looking for impressive dinner party dishes, or simply craving proper comfort food, this vegan curry proves that plant-based cooking can be deeply traditional and absolutely delicious. Serve with fluffy basmati rice or warm freshly made vegan roti for a meal that feels like a proper celebration.
Table of Contents
Recipe:
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Main Course
Diet: Vegan
Ingredients:
For the Vegan Koftas:
400g tin chickpeas, drained and rinsed
100g fresh breadcrumbs
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons fresh coriander, chopped
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chilli powder
1 teaspoon salt
2 tablespoons gram flour (chickpea flour)
2 tablespoons vegetable oil for frying
For the Creamy Curry Sauce:
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon paprika
½ teaspoon chilli powder (adjust to taste)
400g tin chopped tomatoes
100g cashew nuts, soaked in hot water for 15 minutes
400ml coconut milk
200ml vegetable stock
1 tablespoon tomato purée
1 teaspoon sugar
Salt to taste
Fresh coriander for garnish
Method:
Step 1: Prepare the Koftas
Place the drained chickpeas in a food processor and pulse until roughly mashed but not completely smooth. You want some texture remaining. Transfer to a large bowl and add the breadcrumbs, chopped onion, garlic, ginger, fresh coriander, all the spices, salt, and gram flour. Mix thoroughly with your hands until everything is well combined and the mixture holds together when pressed. If it feels too wet, add more breadcrumbs; if too dry, add a splash of water. Shape the mixture into 12 to 14 evenly sized balls, roughly the size of a golf ball.
Step 2: Fry the Koftas
Heat 2 tablespoons of oil in a large frying pan over medium heat. Working in batches to avoid crowding, add the koftas and fry for 8 to 10 minutes, turning gently every few minutes until golden brown all over. They should have a lovely caramelised exterior whilst remaining tender inside. Transfer to a plate lined with kitchen paper and set aside.
Step 3: Make the Curry Base
Drain the cashews and blend them with 100ml water until completely smooth and creamy. Set aside. Heat 2 tablespoons of oil in a large, deep pan or karahi over medium heat. Add the chopped onion and cook for 8 to 10 minutes, stirring occasionally, until soft and golden. Add the garlic and ginger, cooking for another 2 minutes until wonderfully fragrant. Stir in all the ground spices and cook for 1 minute, allowing them to bloom in the oil.
Step 4: Build the Sauce
Add the tinned tomatoes and tomato purée to the pan, stirring to combine with the spiced onion mixture. Simmer for 5 minutes, allowing the tomatoes to break down slightly. Pour in the blended cashew cream, coconut milk, and vegetable stock. Add the sugar and season with salt to taste. Bring everything to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the flavours meld beautifully together.
Step 5: Combine and Finish
Using an immersion blender, carefully blend the sauce until smooth and velvety. Alternatively, transfer to a regular blender in batches, taking care with the hot liquid. Return the sauce to the pan if you've used a blender. Gently place the fried koftas into the sauce, spooning some of the curry over them. Simmer very gently for 5 minutes, allowing the koftas to absorb some of the sauce whilst remaining intact.
Step 6: Serve
Transfer to a serving bowl and garnish generously with fresh coriander. Serve immediately with steamed basmati rice, freshly cooked rotis, or both. A dollop of vegan yoghurt on the side is lovely if you fancy it.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Kofta Consistency Matters: The mixture should be moist enough to hold together but not so wet that the koftas fall apart during frying. The gram flour acts as a binder, so don't skip it.
Don't Skip Soaking the Cashews: Soaking softens the cashews, making them blend into a silky smooth cream that's essential for that luxurious sauce texture. Think of it as creating your own vegan double cream.
Gentle Handling: Once the koftas go into the sauce, handle them delicately. They're tender and can break apart if stirred too vigorously. A gentle spoon-over motion works best.
Spice Level: This vegan Indian recipe offers moderate heat. Adjust the chilli powder to suit your preference. Remember, you can always add more heat at the table but you can't take it away.
Sauce Consistency: The vegan kofta curry should coat the back of a spoon but still flow freely. If it's too thick, add a splash more stock. If too thin, simmer uncovered for a few extra minutes.
Make Ahead Friendly: The sauce can be made a day ahead and actually improves as the flavours develop. Fry the koftas just before serving for the best texture.
Alternative Cooking Methods:
Baked Koftas
Preheat your oven to 200°C. Brush the formed koftas lightly with oil, place on a lined baking tray, and bake for 20 to 25 minutes, turning halfway through, until golden and firm. Less oil but slightly different texture.
Air Fryer Koftas
Spray the koftas lightly with oil and air fry at 180°C for 12 to 15 minutes, shaking the basket every 5 minutes. This produces beautifully crisp exteriors with minimal oil.
Slow Cooker Method
Fry the koftas as directed, then prepare the sauce in a pan. Transfer the blended sauce to a slow cooker, add the koftas, and cook on low for 2 to 3 hours. Wonderfully convenient for entertaining.
Allergy information / alternatives:
Gluten: The breadcrumbs contain gluten. Use certified gluten-free breadcrumbs for a gluten-free version. Gram flour is naturally gluten-free.
Nuts: Contains cashews, which are essential for the sauce's creaminess. For nut-free, blend soaked sunflower seeds with a tablespoon of tahini, though the flavour will differ.
Soy: Naturally soy-free unless you serve with soy-based accompaniments.
Coconut: Contains coconut milk. Substitute with any plant-based cream or additional blended cashews thinned with vegetable stock for a coconut-free version.
Nutritional Information:
Per Serving (with rice):
Calories: 485
Protein: 14g
Carbohydrates: 52g
Fat: 25g
Fibre: 9g
Sugar: 11g
Sodium: 720mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.
Vegan Kofta Curry FAQs
Why are my koftas falling apart?
The mixture is too wet or hasn't been mixed thoroughly enough. Add more gram flour or breadcrumbs to bind, and ensure you're mixing well to activate the starches in the chickpeas.
Can I use a different legume?
Black beans or kidney beans work well with this vegan Indian recipe, though the flavour changes slightly. Ensure they're thoroughly drained and mashed to the same consistency as chickpeas.
My sauce is too thin.
Simmer uncovered for longer to reduce and thicken, or blend in a few more soaked cashews. The coconut milk should provide natural thickness.
Can I make the koftas ahead?
Form them and keep refrigerated for up to 24 hours before frying. This actually helps them firm up and hold together better.
What if I don't have an immersion blender?
Use a regular blender, working in batches. Let the sauce cool slightly first for safety, and hold a tea towel over the lid whilst blending hot liquids.
Can I freeze this vegan Indian recipe?
The sauce freezes beautifully for up to 3 months. The koftas can become slightly softer when frozen, but they still work. Defrost overnight in the fridge and reheat gently.
Is there a substitute for cashews?
Blanched almonds work, though they're slightly grainier. Sunflower seeds are the best nut-free option, blended with tahini for richness.
How do I know when the koftas are cooked?
They should be firm to the touch and golden brown all over. If you're unsure, cut one open to check it's cooked through.
Can I make this vegan kofta curry less rich?
Use light coconut milk and reduce the cashews to 75g. The sauce will be lighter but still delicious.
What's the best way to reheat leftovers?
Gently reheat on the hob with a splash of water or stock, stirring carefully to avoid breaking the koftas. The microwave works but can make the koftas slightly rubbery.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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