Cabbage Kofta Recipe – Vegan Meatball Curry
What is a “Vegetable Kofta Curry� They are originally vegetable balls or dumplings cooked in a creamy gravy. Indian kofta curries are typically made with vegetable dumplings cooked in a gravy made with dairy ingredients. However, I have a vegan variation of the recipe that can be an eye-opener to a lot of vegans out there. If you are looking for a  vegan alternative for meatballs, Cabbage Kofta Curry is “the†option for you.
Koftas can be made from different vegetables like carrots, potatoes or even mixed vegetables. For my recipe today, I am using cabbage more so because grated cabbage blends very well with the texture of Koftas than boiled potatoes. There is one other variation I bring to the recipe with nutritional yeast.
What is nutritional yeast? Nutritional yeast is a deactivated yeast, Â which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food or on Amazon too. It is a significant source of some B- complex vitamins and contains trace amounts of several other vitamins and minerals. They offer a new dimension to this recipe.
Although the list of ingredients looks long, the procedure is rather simple. Cabbage Kofta curry goes very well with steamed rice or Indian roti. A dish such as this is sure to surprise your guests. More so when they discover that it is a vegan recipe. If you are looking for vegan dessert options that can complement a Kofta Curry, check out my e-book where I put together some simple vegan dessert recipes and dessert essentials. Â
Also, be sure to check my step by step video for visual help. Try it today and share your experience. You can leave a comment here or on my Facebook page. If you prefer getting my recipes directly in your inbox, just hit the subscribe button at the right.
Cabbage Kofta RecipeÂ
Ingredients
- Ingredients for kofta
- Half cabbage shredded Approx 2 cups
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt
- ½ cup cooked chickpeas
- ¼ cup gram flour / Besan
- 3 tbsp Oil
- Ingredients for gravy:
- 1 ½ cup coconut milk
- 1 chopped onions
- 2 to matoes
- ½ inch cinnamon stick
- 4 cloves
- 5-6 cardamom
- ½ tsp garlic powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp Coriander powder
- Salt to taste
- 1 tbsp oil
- 1 tsp Garam Masala
- 3 tbsp Cilantro
Instructions
- In a food processor, pulse the cabbage until finely shredded.
- Transfer the cabbage, to a cheese-cloth lined colander or a large mesh strainer and let sit for 30 minutes.
- Mix the following ingredients in a food processor: Chickpeas, nutritional yeast, salt, red chilli powder, turmeric powder, garlic powder mix well.
- Squeeze out as much water as possible from the cabbage and add the Chickpea mixture.
- Mix by hand and add gram flour gradually, to get the right consistency to make round shaped balls.
- Grease hands with a little bit of oil. Scoop out small bits of the mixture onto your palms and form little balls. I like to use a tablespoon measure for each scoop so that they come out even.
- Now place the "appe pan" on medium heat with a drop of oil in every slot. As the oil heats up, place the kofta balls and fry evenly. After about 2 minutes, turn them over to the other side.
- Fry until golden brown on all sides.
- Set aside until gravy is ready.
- To prepare gravy :
- Place a pan with a few teaspoons of oil and saute cinnamon sticks, cloves and cardamom.
- After 30 seconds add ginger followed up with onions.
- Saute until the onions turn transparent and then add tomatoes, spices (listed above) and garlic powder. Place a cover on top and let it simmer.
- After about 2-3 minutes, add coconut milk and cook for another 2 minutes.
- Blend the mixture to a smooth and creamy consistency.
- Cook the gravy for 2 minutes over medium heat and add Garam Masala and continue to stir well.
- Once the garam masala is mixed evenly, add all the koftas and let them simmer for about 4-5 minutes.
- Garnish with cilantro and serve with steamed rice or Indian roti.
Cabbage Kofta is ready to be served hot with a serving of hot steamed rice or Indian Roti.
srividhya
August 29, 2017 at 8:39 pmYummy gravy and perfect for vegans. Love that video. I am yet to experiment with nutritional yeast. Is for binding the koftas?
Uma Srinivas
August 29, 2017 at 9:00 pmThank you ?. It gives little cheese flavor too.
Aish Das-Padihari
August 29, 2017 at 8:52 pmMy mom makes cabbage kofta and I love it. Your recipe looks so yum.
afroz261
August 30, 2017 at 5:22 amWhat an awesome cabbage recipe. Thank you for sharing it as whenever i use to cook cabbage it was a dry sabji and it is very boring. Definitely trying this recipe soon.
Soniya
August 30, 2017 at 1:07 pmSuch a flavorful dish.. loved that you use pariyaram pan to make the koftas☝️?❤️
jayashreetrao
August 30, 2017 at 1:21 pmThis looks delicious. Awesome indeed. Is nutritional yeast available everywhere? Need to check with that.
Uma Srinivas
September 4, 2017 at 5:10 pmThank you! yes, you can find in trader joes and Walmart.
Jagruti
August 30, 2017 at 3:07 pmI love to prepare kofta in panniyaram pan too, such a healthy and delightful dish.