Kofta curry

Name: Kofta curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 5–6
Cuisine: Indian
Ingredients: ½ cup (130 g) vegan yoghurt or ½ cup (125 ml) coconut milk; 1 tablespoon ground coriander; ½ teaspoon ground turmeric; 1 tablespoon lemon juice; ¼ teaspoon black pepper; ½ cup (125 ml) plant milk; 2 cups (500 ml) tomato passata; chopped coriander (cilantro), to garnish; ½ cup (110 g) short-grain rice; 1 teaspoon garam masala; 2 teaspoons ground cumin; 1½ cups (375 ml) vegetable stock; 1 bay leaf; 1 teaspoon white sugar; ½–1 teaspoon chilli powder; 1 white onion, chopped; 1 cup (140 g) breadcrumbs; 2 tablespoons garam masala; ½ teaspoon salt; 2 cups (200 g) very finely chopped mushrooms; 1 flax egg; 1 teaspoon vegetable oil; ½ cup (100 g) red split lentils

Preparation info

Serves
5–6

Difficulty
Medium
Ready in
1 hr

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Lentils add a little extra protein to make this spin on the usual potato-based kofta curry a meal that is both filling and nourishing.

Ingredients

chopped coriander (cilantro), to garnish

Asia
India
Main course
Vegan

Method

Preheat the oven to 200°C and line a large baking tray with baking paper.

For the koftas, put the rice and 3 cups (750