Easy Vegetarian Kofta Curry

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Recipe Summary 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 | Instant Pot Dessert Recipes Indian

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 (Optional)

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

Directions

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.

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.

The vegetable balls from IKEA(R) are vegan, so you can easily make this a vegan curry by using just oil instead of butter and using coconut cream instead of yogurt.

I make this family friendly by omitting the cayenne pepper, and it is still totally delicious.

Info | Instant Pot Dessert Recipes Indian

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

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