Kofta curry


Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

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.

Use gluten-free breadcrumbs.

Prep time: 20 minutes
Cooking time: 40 minutes


  • chopped coriander (cilantro), to garnish


  • ½ cup (110 g) short-grain rice
  • ½ cup (100 g) red split lentils
  • 1 teaspoon vegetable oil
  • 1 white onion, chopped
  • 2 cups (200 g) very finely chopped mushrooms
  • 1 flax egg
  • 1 cup (140 g) breadcrumbs
  • 2 tablespoons garam masala
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • ½–1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 2 cups (500 ml) tomato passata
  • cups (375 ml) vegetable stock
  • ½ cup (125 ml) plant milk
  • 1 teaspoon white sugar
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • ½ cup (130 g) vegan yoghurt or ½ cup (125 ml) coconut milk


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 ml) water into a large saucepan, then bring to the boil and cook for 5 minutes. Add the lentils and cook for another 10–15 minutes until both rice and lentils are tender.

Meanwhile, fry the onion in the oil in a large non-stick frying pan. Add the mushrooms and continue to fry until the mushrooms are wilted and soft.

When the rice and lentils are ready, drain and mash with a potato masher. Add the fried onions and mushrooms, leaving behind in the pan any liquid the mushrooms may have released. Stir in the flax egg, breadcrumbs, garam masala, salt and pepper, then shape the kofta mixture into about twenty balls. Place on the baking tray and bake for 15–20 minutes, until firm and slightly golden.

While the koftas are cooking, put all the sauce ingredients except the yoghurt into a large saucepan. Bring to the boil, then reduce to a simmer and cook for about 15–20 minutes to thicken. Stir in the yoghurt – and, when they are ready, add the koftas. Serve hot, garnished with coriander.