The Happy Pear’s Mushroom Kofta Curry
A deliciously creamy vegan take on an Indian-inspired classic, these mushroom koftas add bite to a familiar dish.
From the book
The Veg Box: 10 Vegetables, 10 Ways
100 wholesome, enticing recipes helping you to unlock the endless versatility of vegetables
Packed full of zero waste advice and fully plant-based ingredients lists
Turning carrots into burgers, courgettes into cakes, and mushrooms into sausage rolls
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Introduction
While you might be more familiar with meatballs, Indian style koftas – which means balls – are traditionally made with paneer and vegetables, so we’ve created these to add texture and bite to this sweet creamy dish. Serve with pickled red onions, fresh coriander and naan bread or flatbreads for a wonderful meal.
Ingredients
| 200g | firm tofu |
| 2 | red onions |
| 400g | mushrooms |
| 4 cloves of | garlic |
| ½ thumb sized piece of | fresh ginger |
| 150g | roasted red peppers, from a jar |
| 20g | fresh coriander, plus extra to garnish |
| 4 tbsp | tamari or soy sauce |
| 2 tbsp | dried breadcrumbs |
| 1 x 400g tin of | full fat coconut milk |
| 2 tbsp | curry powder |
Essential kit
You will need: a food processor.
Method
Preheat the oven to 200°C fan/220°C/gas 7. Line a baking tray with baking parchment.
Cut the tofu into 1cm cubes. Peel and finely chop the red onions. Peel and finely chop the garlic and ginger. Slice the red peppers into strips. Finely chop the coriander. Cut the mushrooms into bite-size pieces.
Heat a large non-stick frying pan on high heat. Once hot, add 1 tablespoon of oil along with the tofu and fry for 5–6 minutes, then remove and set aside. Place the pan back on a high heat with another tablespoon of oil and add the onions, mushrooms, garlic, ginger and coriander. Cook for 5–6 minutes, stirring regularly, then add the tamari and a pinch of black pepper. Cook for another minute or so, ensuring you mix the tamari through, then remove from the heat.
Put half the mushroom mixture into a blender with the cooked tofu and breadcrumbs, and blend until smooth. Remove and shape into 15 small golfball-size balls and place on the lined baking tray. Using a pastry brush, gently brush the balls with plenty of olive oil. Bake for 15 minutes.
Clean out the food processor and put in the coconut milk, roasted red pepper and curry powder. Blend until smooth to make a sauce – it should have a lovely vibrant colour. Pour the sauce into the frying pan and add the reserved mushroom and onion mix. Heat on a medium heat for 2–3 minutes. Taste and add more salt and pepper if it needs it.
Remove the koftas from the oven and serve in the curry, garnished with the coriander leaves.
Serve with pickled onions and toasted wholemeal pitta breads.
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