Vegan Coconut Kofta Curry
When I talk about kofta curries, this vegan coconut kofta curry is not so common as malai kofta and lauki kofta and potato koftas. But I like variations in vegetables and spices. I have made this curry in 2 ways. Here it’s made with regular curry paste which consists of onion, tomatoes, ginger & garlic. In addition other spices adding flavor to the gravy. The 2nd curry base I will post in my further recipe post. This is vegan and gluten-free.
To read about koftas (how to make coconut koftas) read my post on coconut fritters. Recipe here! As I have metioned earlier these fritters can be taken as snacks/ appetizers or even used in curries. In koftas you may add mashed potatoes or paneer with scraped coconut for the koftas.
One tip: Don’t add koftas to boiling gravy as they might fall apart with high temperature. Just turn off the heat once gravy is cooked. Wait for 5 minutes before adding the soft koftas to the gravy. Add koftas then close the lid for some more time so that all aromas and flavors of spices will get infused with koftas.
Lets make this classic coconut kofta curry.
Vegan Coconut Kofta Curry
- 1 cup grated coconut
- 1 Onion
- 2 Garlic pods finely minced
- 4 tbsp Gram Flour
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Salt
- 2 Green Chilli
- 1 cup Oil (for deep frying or shallow frying)
- 3 medium Onion
- 2 Tomatoes
- 1 tbsp Ginger Garlic Paste
- 2 tbsp Coriander Powder
- 1 tbsp Red Chilli Powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam Masala
- 1/2 tbsp Salt
- 2 Green Chillies
- 1 tsp Cumin Powder
- 1/4 tsp Black Pepper Powder
- 1 tbsp kasuri methi or dried fenugreek leaves
- 2 tbsp Coriander leaves
- Add all ingredients mentioned for kofta together except oil. Add little water at a time and whisk them well to make a thick dough like batter.
- Shallow fry or deep fry the koftas in hot oil. flip both sides till light brown in color. Once done remove from oil and keep aside on paper towel.
- Heat 2 tbsp oil in a pan. Add cumin seeds and let them crackle. Then add ginger garlic paste and saute till the pungent aroma is gone.
- Add pureed onion and tomato and saute till onion is translucent and cooked properly.
- Add all spices mentioned except aamchur or dry mango powder. Mix them well. Add kasuri methi or dried fenugreek leaves.
- Saute and cook on high flame for 2 minutes. keep stirring continuously. Then add 1/2 cup water or as per the thickness you need in gravy.
- Simmer for 5 minutes on medium flame. Turn off the gas and wait for 2 - 3 minutes. Then add in the koftas and garam masala. Close the lid of the pan for next 3 - 5 minutes.
- Add chopped coriander leaves and serve hot with rice or flatbreads.