Easy Vegetarian Kofta Curry
Description
Make Indian kofta curry easy and vegetarian-friendly by using meatless meatballs in this creamy dinner dish. It's quick to make, but full of flavor.
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 teaspoon cumin seeds
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3 green cardamom pods
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2 whole cloves
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1 cinnamon stick
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1 bay leaf
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1/2 onion, grated
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1 (2 inch) piece ginger root, peeled and grated
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1 clove garlic, crushed
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1 (14 1/2 ounce) can diced tomatoes
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon garam masala
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1/2 teaspoon cayenne pepper
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1/2 teaspoon salt, or to taste
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1/4 cup whole milk yogurt
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24 frozen meatless vegetable meatballs (such as IKEA®'s frozen vegetable balls)
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1/4 cup hot water, or as needed
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.