Baked Cauliflower Veggie Balls in spiced tomato onion sauce. Cauliflower Kofta Curry. Vegan Indian Recipe. Soy-free, easily made gluten-free. Free of dairy, egg, corn, soy.
There are several types of Kofta curries. Koftas are balls of meat or veggies or cheese. The richer variety usually has paneer cheese or meat in the balls and cream based curries. The everyday kofta curry versions are vegetable based and can have veggies like cabbage, carrots, potatoes, green beans, cauliflower etc. They can be fried and added to a simple tomato onion sauce or just tomato sauce. This version uses Cauliflower. The koftas and the sauce can be made ahead and refrigerated, then warmed up to serve.
It seems like a veggie ball kind of season. Add shredded potato or jackfruit or vegan cheese shreds to the veggie balls for variation. Use almond or sunflower seeds in the balls instead of cashews. You can also made the koftas with shredded cabbage.
I had one too many kofta recipes (malai kofta, lasooni veggie kofta, cabbage veggie kofta and this cauliflower kofta) to choose from for the cookbook. It quite difficult to narrow down from 175 down to 150 🙂
More fun recipes from the blog!
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I used my mini food processor and added everything to it and done within 2 minutes.
Meanwhile, the blended sauce is cooking down.
Still cooking and has some more minutes to go.
Add non dairy milk, Taste and adjust salt and spice. Serve over baked or pan fried koftas.
Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe
- 1/2 tsp (0.5 tsp) toasted cumin seeds
- 1/4 cup (32.25 g) cashews or use almond slivers or sunflower seeds
- 3 cups (300 g) cauliflower florets
- 1 hot green chili
- 1/4 cup (4 g) chopped cilantro
- 1/2 inch (0.5 inch) knob of ginger chopped
- 1/2 tsp (0.5 tsp) coriander powder
- 1/2 tsp (0.5 tsp) garam masala
- 1/4 cup (30 g) chickpea flour
- 1/4 cup (27 g) breadcrumbs or coarsely ground oat flour
- 1/4 cup (52.5 g) mashed potatoes or shredded potato
- 1 tsp organic canola or saffllower oil optional
- 2 cloves of garlic minced or 1/2 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1 cup (14 g) chopped red onion
- 2 cups (298 g) chopped tomato 2 medium
- 1/2 inch (0.5 inch) knob of ginger
- 3 cloves of garlic
- 1 tsp organic canola or safflower oil
- 1 bay leaf
- 2 cloves
- 1/4 tsp (0.25 tsp) turmeric
- 1/2 tsp (0.5 tsp) or more garam masala
- 1 tsp sriracha or other hot sauce
- 1/2 to 3/4 tsp salt
- 1 cup (250 ml) almond milk or coconut milk
- 1/2 cup (125 ml) water
- cilantro and cashew cream for garnish
- 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)
- 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.
Use 1/2 tsp coriander seeds instead of cumin seeds in the kofta balls.
Add 1/2 cup shredded potato, zucchini or vegan cheese to the kofta balls.
Add 1/2 cup of cooked beans like white beans or cooked split peas to the kofta balls. Omit the cashews. Nutritional values based on one serving