PREP TIME: 80 MINUTES
SERVES: 4–6 AS A MAIN OR 8 AS AN APPETIZER
(MAKES 25 KOFTA BALLS)
This kofta takes a little time and effort to prepare, but the amazing flavors of the dish are well worth it. The kofta can be prepared ahead of time and kept covered in the refrigerator; simply pop in the oven to cook while you prepare the curry. Use your favorite good-quality curry paste in this recipe—anything from vindaloo, korma, tandoori, or madras. For something different try serving the kofta balls as an appetizer with the Tofu-tzatziki.
PERFECT FOR NEW VEGETARIANS
GREAT FOR ENTERTAINING
DIFFICULTY LEVEL ***
© 2019 Trudy Slabosz / Ulysses Press · Reproduced with permission.
You Will Need
Preheat the oven to 350°F (180°C) and line two good-sized baking trays with baking paper.
Bring the water to a boil in a good-sized saucepan, add the lentils, and reduce the heat to gently simmer, covered, for 25 minutes until lentils are tender and liquid absorbed. Transfer to a large bowl and allow to cool.
Using a food processor (or by hand), roughly grind the cashew nuts to a coarse texture. And the ground cashew nuts, along with the minced onion, breadcrumbs, and curry paste to the cooled lentils and combine well.
The mixture should come together nicely, a little like cookie dough. Add a little more breadcrumbs if the mixture is too wet or a little peanut oil if the mixture is too dry.
Roll a tablespoon of mixture into a ball, placing a golden raisin in the middle of each, and repeat. Arrange the kofta balls on the prepared baking sheets.
Place the kofta balls into the preheated oven and cook for 40 minutes, checking after 20 minutes to turn them over.
Once lightly golden, remove from the oven and set aside.
To prepare the curry, heat the peanut oil in a large heavy frying pan over a medium heat. Add the mustard seeds and heat in the pan for 30 seconds until they begin to pop. Add the ground spices and fry over a low heat to form a paste, then add the garlic and ginger and continue to cook for another minute.
Add the stock and tomato puree and bring to a gentle simmer for 5 minutes until reduced slightly. Gently add the roasted kofta balls and cook for another 3–4 minutes, moving the kofta balls around carefully as they may begin to break up a little. This adds to the texture and thickness of the curry sauce, so don’t be too alarmed. Just be careful to cook them gently so they do stay mostly together.
Add the coconut milk a little at a time and continue to gently cook over low heat for another few minutes. Remove from the heat and add a good squeeze or two of lime juice and scatter with freshly torn cilantro before serving immediately.
Accompany with plenty of steamed basmati rice, plus the Tofu-tzatziki and chutney or lime pickle, for a complete curry meal.