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!
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!