Kofta Curry with Falafel
(Falafel in a Rich Curry Gravy)
- 1 tablespoon vegetable oil Add to list
- 1 teaspoon cumin seeds Add to list
- 1 tablespoon peeled and minced fresh ginger Add to list
- 1 teaspoon fresh garlic paste or crushed garlic Add to list
- 1 cup finely chopped onion Add to list
- 2 cups finely chopped tomatoes or 2/3 cup tomato sauce or pureed tomatoes Add to list
- 1 teaspoon turmeric powder Add to list
- 1 teaspoon ground coriander Add to list
- 1/2 to 1 teaspoon garam masala (based on spice tolerance) Add to list
- 1 teaspoon salt (or to taste) Add to list
- 1/2 teaspoon paprika or 1/4 teaspoon cayenne pepper Add to list
- 2/3 cup soy milk (may substitute with cream, milk, or rice or almond milk) Add to list
- 8 store-bought or pre-cooked falafel Add to list
- 1/4 cup chopped fresh cilantro for garnish Add to list
Heat oil in a shallow pan. When the oil is hot, add the cumin seeds and let sputter and plump up, about 30 seconds. Add ginger and garlic and stir for another 30 seconds. Add onions and cook for 15 to 20 minutes, stirring occasionally, until the onions are browned and the mixture starts leaving the sides of the pan.
Add tomatoes and cook for 5 more minutes. Then add turmeric powder, coriander, garam masala, salt and paprika (or cayenne). Cook for 1 minute. Remove from heat and add the milk. Puree the gravy using an immersion blender or in a food processor/blender. Return the mixture back to medium heat and add the falafel. Cover and let simmer for 5 to 10 minutes more to allow the falafel to soak in the spices and gravy.
Before serving, garnish with fresh cilantro.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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