We've got another delicious vegetarian curry recipe from Jay Morjaria for the Big Curry Night In!
This curry is great for a pre grocery shop, fridge clear out! Its aromatic, creamy and delicious.
Prep time – 20-30 minutes
Cook time – 30-40 minutes
For the veggie jofta:
50g carrots peeled and diced
50g white cabbage diced
50g white onion diced
40g green beans roughly chopped
30g cauli – stalks removed and cut into small florets
1tbsp garlic minced
1tbsp ginger minced
1 tbsp coriander stalks
1tsp chilli powder
1tsp ground cumin
2-3 tbsp cornflour (or more if needed)
1-2 tbsp oil
For the sauce:
1 onion finely diced
1 tbsp minced garlic
1tbsp minced ginger
1 tbsp oil
1 black cardamom pod
2 green cardamom pods
1 stick cinnamon
1 tsp cumin seeds
1 star anise
1 tbsp tomato puree
1 tsp each ground cumin, coriander, turmeric
1 tin coconut milk
For the veggie kofta:
Blitz all the kofta ingredients, (except the cornflour) in a food processor until it all becomes a kind of mush but not too wet. Add a sprinkle of salt and let it sit for 10 minutes to allow the salt to release some moisture and then add some cornflour to help bind it. You can also use a bit of regular flour as well as the starch, add enough flour/starch for the mix to come together and allow you to make balls.
Check the seasoning and form into balls, around 40g each. Place the balls on a tray and then in the fridge to firm up.
Cook them in the oven at 180c (coat in a little oil first) or in a frying pan with some oil, keep turning the balls so they brown evenly.
For the sauce:
Fry a finely diced onion, some garlic and ginger paste in a pan with oil and black & green cardamom, cinnamon stick, cumin seeds and star anise.
Add the tomato paste followed by ground cumin, coriander, turmeric and cooked them out for a couple of minutes.
Add the coconut milk and stirred well, cook for a further 4-5 minutes.
Remove the whole spices blend the sauce, or just keep it as it is.
Season with salt and some chopped green chillies if you would like some heat.
Add the kofta balls, coat them well and warm through.
Garnish with some coriander, fresh ginger, fried curry leaves, toasted coconut flakes and sprinkled garam masala over the top. Serve with rice.
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn