Indian Inspired Cauliflower Kofta in Tomato Curry

These soft cauliflower kofta are inspired by falafel and served in a creamy tomato curry sauce. They’re perfect for entertaining or as a humble weeknight meal.

This recipe combines Indian flavored cauliflower kofta with a creamy tomato sauce that can be part of a Indian themed meal, or stand on its own served with steamed rice.

I have been planning to make Indian style meatballs as an appetizer for quite some time now. But most of the recipes I saw online looked too doughy and tough. I wanted a recipe that made soft and tender – which led to the creation of something quite delicious.

These kofta are sort of co-inspired by Middle Eastern falafel and Indian potato based kofta, and it’s a marriage made in culinary heaven. And by the way, any soft cooked vegetables – like carrot, green beans, peas etc., can be used in this recipe. I added some mashed cauliflower and it really elevated both the flavor and the texture of the kofta.

These koftas can be baked in the oven or deep fried until golden. I used an aebleskiver (appel) pan to make the kofta, and they turned out very crispy without adding too much fat. However, a deep fried version has also graced my dinner table on several occasions – just as delicious.

I served the koftas in a creamy tomato curry sauce – inspired from the gravy served with malai kofta, perfect to soak up some surrounding rice or a piece of naan bread.

Indian Inspired Cauliflower Kofta in Tomato Curry

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• Author: Honest Cooking
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Soft cauliflower kofta, inspired by falafel, swim in a creamy tomato curry. Perfect for a weeknight or a party!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) Cauliflower
• 1 can Chickpeas
• 1 Small Potato
• 1 Small Onion
• 1 tsp Ginger
• 2 Garlic cloves
• 1/4 tsp turmeric
• 1/4 tsp Red Chili powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 2 ~3 tbsp Chickpea flour
• Salt
• 3 tbsp Cilantro
• 1 cup (237 ml) Tomato Puree
• 1/2 tsp Ginger
• 1 Garlic clove
• 1/4 tsp Curry powder
• 1/8 tsp turmeric
• 1/8 tsp Red Chili powder
• 1 ~2 tbsp heavy cream

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Instructions

1. Steam or microwave the cauliflower until tender, about 3-5 minutes. Lightly mash and set aside.
2. Heat 2 tsp oil in a pan, add onion, ginger, and garlic; cook until the onions are translucent, about 3-4 minutes.
3. Add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander, and salt. Mix well and cook for 2-3 minutes. Turn off the heat and cool slightly.
4. Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixture, chopped cilantro, and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture; if it does not come together, add a little more flour.
5. Take 1 tbsp of mixture and make koftas.
6. Bake koftas in a preheated 400°F (204°C) oven (spray them with cooking spray) or deep fry them. Remove and place on a paper towel-lined plate.
7. Serve warm, covered in the creamy tomato curry.

Creamy Tomato Sauce

1. Heat 2 tsp oil, add onion, ginger, and garlic, and cook for 4-5 minutes. Add the tomato puree, cover, and cook for 3-4 minutes.
2. Add curry powder, turmeric, red chili powder, and cook for 3 minutes. Season with salt.
3. Stir in heavy cream and let the sauce heat through, about 1-2 minutes.

Notes

• For a richer flavor, roast the cauliflower instead of steaming or microwaving it.
• If you don’t have chickpea flour, you can substitute all-purpose flour or even breadcrumbs.
• Leftover koftas and curry can be stored separately in airtight containers in the refrigerator for up to 3 days.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Indian Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5
• Sodium: 400
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 50
• Fiber: 10
• Protein: 15
• Cholesterol: 10

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