Description
My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 2 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- ½ onion, grated
- 1 (2 inch) piece ginger root, peeled and grated
- 1 clove garlic, crushed
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon cayenne pepper (Optional)
- ½ teaspoon salt, or to taste
- ¼ cup whole milk yogurt
- 24 frozen meatless vegetable meatballs (such as IKEA®’s frozen vegetable balls)
- ¼ cup hot water, or as needed
Instructions
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds
- cardamom pods
- whole cloves
- cinnamon stick
- and bay leaf. Cook until spices start to sputter
- about 1 minute. Stir in onion
- ginger
- and garlic. Cook and stir until onion is softened and just starting to brown
- about 5 minutes.
- Stir in diced tomatoes
- coriander
- turmeric
- cumin
- garam masala
- cayenne
- and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook
- covered
- until sauce is thickened and vegetable balls are heated through
- 10 to 15 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6