Vegan pea and potato balls in coconut curry sauce

Vegan pea and potato balls in coconut curry sauce

Recipe below!

This recipe is from (but I did half paneer and half tofu) so I can’t take any credit but it’s so delicious!! Such a good vegan curry dish

Ingredients (3-4 people):
The koftas: 2 large potatoes, peeled
225g firm tofu or paneer
60h cornflour
Handful finely chopped coriander
1/2 tbsp lemon juice
1 tsp garam masala
1 tsp salt
1 small handful frozen green peas
The sauce: 1/2 an onion, roughly chopped
1/2 can chopped tomatoes
Small handful cashews
2 cloves garlic, chopped
1 cm piece fresh ginger, chopped
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 can coconut milk
1/2 tsp fenugreek seeds
Coriander to serve

1. Chop the potatoes into even chunks. Boil the potatoes for 15 mins then drain and mash.
2. Whilst they are cooking, heat a large pot and add the onion, tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, fenugreek and salt. Bring to a boil and simmer with a lid on for 15 mins.
3. When the potatoes are done, blend the paneer/tofu then add it to the potatoes with all of the other kofta ingredients. Mix well and make into even sized balls (about 1tbsp size).
4. When the tomato mixture has been on for 15 mins, leave to cool for a few mins then blend it. Add it back to the pan with the coconut milk, mix in, put the lid on, take off the heat and set aside.
5. Bake or fry your koftas. Bake for 15 mins at 180, fry in hot oil for 5 mins on each side or until browned. Drain on kitchen towel. Don’t add them to cold oil otherwise they will lose their shape.
6. Serve the koftas and pour over the sauce with some coriander.

21 thoughts on “Vegan pea and potato balls in coconut curry sauce

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