Kofta Recipe | Easy Vegetarian Kofta Curry

My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 3 green cardamom pods
• 2 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• ½ onion, grated
• 1 (2 inch) piece ginger root, peeled and grated
• 1 clove garlic, crushed
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• ½ teaspoon cayenne pepper
• ½ teaspoon salt, or to taste
• ¼ cup whole milk yogurt
• 24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
• ¼ cup hot water, or as needed

Cooking Directions

1. Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
2. Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Nutrition Facts

• calories150.4
• carbohydrateContent9 g
• cholesterolContent6.4 mg
• fatContent8.4 g
• fiberContent3.5 g
• proteinContent9.8 g
• saturatedFatContent2.4 g
• sodiumContent541.9 mg
• sugarContent3.1 g