Vegan Kofta Balls in Tomato Curry

Serves 4
Time 1 hour


For the kofta balls

4 cups of chickpea flour

½ brown onion, finely chopped

1 garlic cloves, finely diced

½ red chilli, finely diced 

1/2 cup fresh parsley, chopped

2 tbsp nutritional yeast

Salt & pepper

2 tbsps extra virgin olive oil 

2 tbsps water


1 cup polenta


For the tomato curry

1 tbsp extra virgin olive oil

1 brown onion, diced

2 garlic cloves, finely diced

½ red chilli, finely diced

1 tbsp cumin

1 tbsp ground turmeric

2 x (400g) cans crushed tomatoes

1 bunch fresh coriander, finely chopped 

10 curry leaves

2 cups water

Salt & pepper


In a large bowl mix chickpea flour, onion, garlic, chilli, parsley, nutritional yeast, salt and pepper. Add extra virgin olive oil and water to combine.

Roll kofta balls in polenta and shallow fry on a high heat large non-stick frying pan until browned on all sides. Set aside on kitchen paper.

In the same pan, add more olive oil and sauté onion, garlic and chilli for 2-3 mins.

Add spices, herbs, tomatoes and cook for 10-15 mins or until it starts to thicken.

Add kofta balls to the curry sauce and cook for a further 5 mins.

Serve with fresh coriander.