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Cauliflower Kofta Curry. Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe

Baked Cauliflower Veggie Balls in spiced tomato onion sauce. Cauliflower Kofta Curry. Vegan Indian Recipe. Soy-free, easily made gluten-free. Free of dairy, egg, corn, soy.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Indian
Servings: 4
Author: Vegan Richa

Ingredients

Kofta/balls:

  • 1/2 tsp toasted cumin seeds
  • 1/4 cup cashews or use almond slivers or sunflower seeds
  • 3 cups cauliflower florets
  • 1 hot green chili
  • 1/4 cup chopped cilantro
  • 1/2 inch knob of ginger chopped
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup chickpea flour
  • 1/4 cup breadcrumbs or coarsely ground oat flour
  • 1/4 cup mashed potatoes or shredded potato
  • 1 tsp organic canola or saffllower oil optional
  • 2 cloves of garlic minced or 1/2 tsp garlic powder
  • 1/2 tsp salt

Sauce

  • 1 cup chopped red onion
  • 2 cups chopped tomato 2 medium
  • 1/2 inch knob of ginger
  • 3 cloves of garlic
  • 1 tsp organic canola or safflower oil
  • 1 bay leaf
  • 2 cloves
  • 1/4 tsp turmeric
  • 1/2 tsp or more garam masala
  • 1 tsp sriracha or other hot sauce
  • 1/2 to 3/4 tsp salt
  • 1 cup almond milk or coconut milk
  • 1/2 cup water
  • cilantro and cashew cream for garnish
US Customary - Metric

Instructions

  • Kofta/balls:
  • Preheat the oven to 425 degrees F / 220ºc. Toast the cumin seeds in a skillet over medium heat until fragrant (2 to 3 minutes),
  • Process the cumin seeds and cashews in a food processor or blender to make a coarse mixture. Add all ingredients from cauliflower through garam masala and process. Or you can hand grate the cauliflower and mix in the spices.
  • Transfer cauliflower mixture to a bowl. Add chickpea flour, 1/4 cup breadcrumbs, potato, oil, garlic, salt and mix well. Do not let the mixture sit at this point as the cauliflower will start to leak moisture. Add more breadcrumbs if needed. (If the mixture is too dry, let it sit for a few minutes and then shape into balls, If it stays too dry, add 1 flax egg to help bind).
  • Shape into an inch size balls or flat discs. Place on parchment lined sheet. Spray or brush oil on the balls. Bake 22-25 minutes or until golden. You can also pan fry the discs, 3 to 5 minutes each side until golden. (you might need more flour or breadcrumbs to make sturdy discs to pan fry. These koftas do better when baked)
  • Sauce:
  • In a blender, add onion, tomato, garlic, ginger and blend to a puree. Use a few Tbsps of water if needed.
  • In a pan, add oil and heat over medium heat. One hot, add the bay leaf and cloves and cook for a few seconds. Add turmeric, garam masala, sriracha and a Tbsp of water. Cook for a minute.
  • Add the blended puree and salt mix well. Cook uncovered until the mixture reduces to a thick wet paste, smells roasted and some oil can be seen on the edges. 20 to 25 minutes. Stir occasionally.
  • Add almond milk and water, mix and bring to a boil. about 5 minutes. Cook longer if needed for desired sauce consistency. Taste and adjust salt and spice. Add cayenne if needed. Serve warm koftas, drizzled with enough sauce. Garnish with cilantro or cashew cream. Serve with flatbread or rice.

Notes

For variation:
Use 1/2 tsp coriander seeds instead of cumin seeds in the kofta balls.
Add 1/2 cup shredded potato, zucchini or vegan cheese to the kofta balls.
Add 1/2 cup of cooked beans like white beans or cooked split peas to the kofta balls. Omit the cashews.
Nutritional values based on one serving

Nutrition

Calories: 190kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 385mg | Potassium: 580mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 53.8mg | Calcium: 124mg | Iron: 2mg