Spiced Lentil and Vegetable Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Boil 1 cup of red lentils with 3 cups of water and 0.5 teaspoon of salt until tender, then drain and mash them lightly.

2. 2

   In a large bowl, combine the mashed lentils with 1 cup of mixed vegetables, 2 tablespoons of chickpea flour, 0.5 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and 0.25 teaspoon of salt, mixing well to form a cohesive kofta mixture.

3. 3

   Form the mixture into 12-15 small koftas and shallow fry them in 3 tablespoons of vegetable oil over medium heat until golden brown on all sides, then set them aside on a paper towel.

4. 4

   In the same pan, add 1 more tablespoon of vegetable oil and sauté 1 finely chopped onion until translucent, then add 1 tablespoon of ginger-garlic paste and 1 finely chopped green chili, cooking for 2 minutes.

5. 5

   Stir in 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of garam masala, cooking for 1 minute until fragrant.

6. 6

   Pour in 1.5 cups of tomato puree and 1 cup of water, bringing the mixture to a simmer and cooking for 5-7 minutes until the sauce thickens slightly.

7. 7

   Gently add the fried koftas and 0.5 cup of coconut milk to the simmering curry, cooking for another 5 minutes to allow the flavors to meld.

8. 8

   Garnish the Spiced Lentil and Vegetable Kofta Curry with 2 tablespoons of freshly chopped coriander leaves before serving.