Kofta Curry with Falafel | PCC Natural Markets

Kofta Curry with Falafel

Yield: 1 1/2 cups

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this rich curry gravy on falafel or meatballs, or serve over rice and vegetables.



Heat oil in a shallow pan. When hot, add 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 onions are browned and the mixture starts leaving the sides of the pan.

Add tomatoes and cook for 5 more minutes. Stir in turmeric, coriander, garam masala, salt and paprika; cook for 1 minute. Remove from the heat and add coconut milk. Puree gravy using an immersion blender or in a food processor. Return the mixture back to medium heat and add falafel. Cover and simmer for 5 to 10 minutes, to allow falafel to soak in the spices and gravy.

Before serving, garnish with fresh cilantro.


Prepare the falafel without the tahini dressing, for this recipe.

Recipe by Archana Verma, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

2015 PCC annual meeting dinner

This recipe was adapted slightly from the original by Birgitte Antonsen for the member dinner.

More about: curry, member meetings, spices, tomatoes


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