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Indian, Mains, Recipes, Vegan  /  January 5, 2022

Chickpea Zucchini Kofta Curry

This chickpea zucchini kofta curry is like malai kofta, but vegan and all about highlighting the versatility of plants! The kofta (basically meatballs) are made with chickpeas and zucchini and soaked in a creamy gravy made with aromatics, tomatoes, and spices. It feels indulgent, yet it’s actually pretty healthy!

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This chickpea zucchini kofta curry is like malai kofta, but vegan! The kofta is made with chickpeas and zucchini and soaked in a creamy gravy.

One of my intentions this year is to use plants in my cooking in ways that I haven’t done before. And this chickpea zucchini kofta curry is all about that. On the surface it’s like meatballs in a tikka masala type gravy, kind of like malai kofta, but the kofta balls are made with chickpeas and zucchini. I find that chickpeas and zucchinis are some of the most versatile ingredients and they made kofta balls with a wonderful texture. The gravy is made with aromatics, tomatoes, and a handful of spices. This is the second kofta recipe on my site and I felt like it was much easier to develop since I’d done it before! The jackfruit kofta recipe is also fire if you want to try that next.

What is Kofta?

Kofta is a meatball that is either made of some kind of ground meat, but in India it is often made with paneer and potatoes in the popular dish, malai kofta (malai = cream). It is common in Indian and Middle Eastern cuisines.

In this recipe, the “meatballs” are made with chickpeas and zucchini and the gravy is made creamy with some non-dairy milk and cashews.

This chickpea zucchini kofta curry is like malai kofta, but vegan! The kofta is made with chickpeas and zucchini and soaked in a creamy gravy.

How to Make Chickpea Zucchini Kofta Curry

Making the Kofta Balls

You’re just going to grate zucchini and aggressively mash some chickpeas to make the kofta balls. Add some chickpea flour (besan) and cornstarch to bind it together. You can use all-purpose flour if you don’t have chickpea flour, but make sure not to add too much of it or you risk your kofta balls tasting like flour.

To Fry or Air Fry?

I had pretty great results with both frying and air frying, so take your pick. After trying both, I would probably stick with air frying next time just because it is easier to not set up another pot and watch over it. And air frying makes it a bit healthier 🙂

Making the Creamy Gravy

For the gravy, start with onions, ginger and garlic, and some basic ground spices. Blend it up with cashews and an unsweetened nondairy milk of choice. I used oat milk! The milk is totally optional. Since you’re already using cashews, it should be creamy enough! Finish it off with kasoori methi (dried fenugreek leaves), which is also optional but really helps Indian food taste Indian. Linked some kasoori methi here!

How to Serve This Chickpea Zucchini Kofta Curry

For thick, creamy, and indulgent gravies like this one, I prefer some fluffy naan. My go-to naan is this yeast-free instant garlic naan, which I usually make with bread flour or a mix of spelt flour and all-purpose flour. I also have a whole wheat naan recipe if you’re interested! You could also serve with roti, paratha, or sourdough (please don’t hate me for saying this; but for real, I just know toasty crunchy sourdough would be SO good with this, even though I haven’t tried it).

This chickpea zucchini kofta curry is like malai kofta, but vegan! The kofta is made with chickpeas and zucchini and soaked in a creamy gravy.

Chickpea Zucchini Kofta Curry

This chickpea zucchini kofta curry is like malai kofta, but vegan and all about highlighting the versatility of plants! The kofta (basically meatballs) are made with chickpeas and zucchini and soaked in a creamy gravy made with aromatics, tomatoes, and spices. It's a luscious meal you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Kofta Resting Time 30 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Kofta balls

  • 14 oz. can of chickpeas
  • 1 zucchini, grated (~ 1 cup)
  • 2 tsp ground cumin
  • 1 tsp red chili powder
  • 3 tbsp chickpea flour (besan) *sub all-purpose flour
  • 1 tbsp cornstarch or arrowroot starch
  • 1 tsp salt

Kofta gravy

  • ¼ cup cashews, soaked in boiling water for 15-30 minutes
  • 1.5 tbsp avocado oil or another neutral oil
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 3 medium tomatoes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • ½ tsp turmeric
  • ¾ tsp salt
  • ½ cup oat milk *sub unsweetened nondairy milk of choice or water
  • 1 cup water
  • 1 tsp kashmiri lal *optional for color
  • 1 tsp kasoori methi (dried fenugreek leaves) *optional

Instructions
 

  • Soak cashews in boiling water for at least 15 minutes. You'll need this for the gravy.
  • Add chickpeas to a mixing bowl. Mash with a potato masher or fork so the chickpeas break down into a "mushy" texture. Add the rest of the ingredients for the kofta balls to the mixing bowl: cumin, red chili powder, chickpea flour or all purpose flour, cornstarch or arrowroot starch, and salt. If necessary, add another tablespoon of chickpea flour or all-purose flour. Mash together until it is easy to form balls.
  • Form each kofta ball with about 1 tablespoon of the mixture. Place on a plate and refrigerate for about 30 minutes to let it set. Meanwhile, start on the gravy.
  • Air fry or fry the kofta balls: Once the kofta balls have been refrigerated, they should be slightly more firm than before. You can now either fry them in a couple inches of neutral oil for 5-6 minutes OR air fry them at 375 F for 12-14 minutes. Both produced good results!
  • For the gravy: Add avocado oil or another neutral oil to a medium saucepan on medium heat. When hot, add the onion. Cook until translucent, so about 4-5 minutes. Add ginger and garlic. Cook for 2 more minutes. Add chopped tomatoes and cook on medium-high until the tomato juices mostly evaporate, which should take about 5 minutes.
  • Add salt and all ground spices. Stir for 1 minute before adding milk. Simmer until well-combined. Now you can either add the cashews and ½ cup water to the saucepan and use an immersion blender to make the gravy smooth OR blend in a separate processor with the cashews and ½ cup water.
  • Pour the smooth gravy back in the saucepan and heat it on medium-low heat. Clean out the blender with another ½ cup of water and pour into the saucepan. Add kashmiri lal, kasoori methi, and salt to taste. Cook for a couple minutes before adding the kofta balls.
  • Garnish with cilantro and serve with flatbread of choice, like this instant yeast-free garlic naan or whole wheat naan!

Notes

*Kashmiri lal mirch is an Indian red chili powder that doesn’t add spice as much as it adds color. You an purchase it online or at your local Indian grocery store.
*Kasoori methi is dried fenugreek leaves. It really helps add flavor at the end of the cooking process, so I would highly recommend buying it if you plan on making Indian dishes multiple times!
Keyword curry, Indian food, Indian recipes, kofta

If you like this chickpea zucchini kofta curry, you should also check out my jackfruit kofta curry!

For pairing this kofta curry, check out…

Instant Garlic Naan

Easy Whole Wheat Naan

Tags

  • curry
  • Indian
  • indian food
  • kofta

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17 comments

  • Anisha Chandra
    December 3, 2024

    So happy to hear that, thank you for the comment!

  • Anonymous
    July 20, 2024

    I’m so glad I found this recipe! I’ve tried many other recipes, but these kofta balls are the best I’ve ever made; quick and easy to do, great texture and lovely flavour. I baked mine in the oven with a few pumps of sunflower oil cooking spray misted over them and it worked a treat. This recipe is a keeper and I’ll definitely be making it again.

  • Anonymous
    May 28, 2024

    Superb!

  • Anisha Chandra
    October 31, 2023

    Yes!

  • Rika
    October 17, 2023

    Can I use regular milk and leave all other ingredients the same?

  • Anisha Chandra
    September 2, 2023

    yay so glad you liked it! thank you for the kind words 🙂

  • Caroline
    July 14, 2023

    Absolutely delicious, I’ll definitely be making this again! This is the first of your recipes that I’ve made and it’s safe to say I’ll be making more 🙂

  • Anisha Chandra
    February 11, 2022

    Thank you so much for the kind review Michelle! I’m so glad you enjoyed it. Kasoori methi and cashews are definitely game changers!

  • Michelle
    February 10, 2022

    This was so good! Malai kofta is my Indian takeout go-to but I have to pop a few lactaid to handle it. This recipe delivered on the rich, complex flavors (the kasoori methi blew my mind!), demystified for me what vegans are doing with all those cashews, and reminded me (a former vegetarian now training as a butcher) how much of a fun weeknight project a vegetarian dish can be. Definitely making this again and trying your other recipes!

  • Anisha Chandra
    January 30, 2022

    Either is fine! It doesn’t really matter as long as the cashews are soaked in pretty hot water for 15-30 minutes so that they soften.

  • bayouyogis
    January 30, 2022

    So…do I boil the water then soak the cashews, or boil the cashews?

  • Anisha Chandra
    January 19, 2022

    I’m so glad to hear that! Sounds like an amazing dinner party 🙂

  • wanderinggreens
    January 18, 2022

    I made this for 5 of my friends, of mixed ethnicities at the weekend, along with your amazing naan, and people took stuff home! So straight forward, and so versatile, thinking of making the kofta and using them as ‘meatballs’ in my pasta sauces going forward.

  • Anisha Chandra
    January 15, 2022

    I haven’t tried it, but I’m sure you can! It might be less crisp, but ultimately it gets soaked in the gravy so it doesn’t matter too much. You may want to bake at a higher temperature (like 400 F) for longer than the time it takes to air fry.

  • Vivienne
    January 15, 2022

    Hello, I was wondering if I could also bake the kofta balls? I want to omit the extra oil, but I don’t have an airfryer.

  • Anisha Chandra
    January 11, 2022

    I am so glad to hear that Megan! It sure is a comforting recipe 🙂

  • Megan
    January 11, 2022

    This is absolutely fantastic! I’ve just gone plant based and this really hits the spot on a cold night. Thank you so much for the recipe! This is my new comfort food recipe for sure.

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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