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Fakeaway Recipe: Vegetable Kofta Curry

Step away from the takeaway menu and head to the kitchen with this mouth-watering recipe!


Vegtable Kofta

  • Place the vegetables into a food processor and pulse until coarse and scoop into a mixing bowl. Add the chilli powder, coriander, garam masala, pepper and salt and mix. Form small to medium sized balls from the veggie mixture and fry in a pan with oil until golden brown all over. Place on kitchen towel to drain the oil.

Cashew Paste

  • In a food processor, pulse the cashews with the water until a paste forms. Keep aside.

Onion Paste

  • In the same processor, take the onions, green chilli, garlic and ginger and blend to form a smooth paste. Keep aside.

Tomato Puree

  • In the same processor, add the tomatoes until a smooth puree forms and keep aside.


  • Heat the oil in a pan, add the bay leaf, cinnamon, cardamom and mace. Sauté until the spices splutter. Add the onion paste, mix, add a pinch of salt and sauté until golden.

  • Tip in the tomato puree and cashew paste, mix and sauté for 2 to 3 minutes over a low to medium flame. Add the turmeric, chilli powder and yoghurt, stir then add some water if too thick. Season with salt and bring to a simmer for 6 to 7 minutes.

  • Add the garam masala and fenugreek and mix thoroughly. Turn the flame off and add one tablespoon of chopped coriander leaves and mix.


  • Serve the curry with rice, veggie koftas and garnish with coriander and slices of cucumber.

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