Kofta Curry with Falafel
Yield: 1 1/2 cups
Use this rich curry gravy on falafel or meatballs, or serve over rice and vegetables.
- 1 tablespoon high-heat oil Add to list
- 1 teaspoon cumin seeds Add to list
- 1 tablespoon peeled and minced fresh ginger Add to list
- 1 teaspoon minced garlic Add to list
- 1 cup finely chopped onions Add to list
- 1 to 2 cups finely chopped tomatoes or tomato sauce Add to list
- 1 teaspoon turmeric 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 Add to list
- 1 cup coconut milk Add to list
- 8 Falafel (see note) Add to list
- 1/4 cup chopped fresh cilantro, for garnish Add to list
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, 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.