Vegan Malai Kofta (+ gluten, grain, nut & sugar free) … spicy little balls of Indian yum covered with a creamy spicy gravy
Hi all !
Still moving but paused to create this little number, a vegan malai kofta. It is cold here, so bitterly cold, I needed something to warm me up ! It is a but mucker-round-ary, but not too bad, especially if you have made any of the burgers, breads or other cauli squeezing things before.
Please note : this do not taste like cauliflower, like at all, I really do not like the taste of cauliflower, it is just used here to stick stuff together and make stuff creamy. Poor Cauliflower !
Anyway, I do hope you enjoy, any questions don’t hesitate to use the Contact Me page or via msg on my FB page,
Love, Joni x
- 1 medium cauliflower, roughly cut into florets incl the stem (reserving 1 cup for the gravy)
- 1 carrot, grated
- 1/2 bunch broccolini, minced
- 1 tsp chilli powder, less if you don't like heat
- 1 tsp Garam Masala
- 2 green chilli, seeds removed & sliced (or 1/2 tsp minced red chilli)
- 1 tbs lemon juice
- Salt & pepper
- Coconut oil spray (or other oil spray)
- 1 tbs coconut oil
- 2 brown onions, diced
- 1 tbs garlic, minced
- 1 tbs ginger, minced
- 1 tsp chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp Garam Masala
- 1 tbs Stevia or other sweetner (optional)
- 1 tsp Coconut essence
- 400g can diced tomatoes, low salt & no added sugar
- 2 cups stock (I use Massel vegan chicken stock for this one)
- 1 cup of cauliflower florets (from the balls allowance of cauliflower)
- Fresh coriander leaves & fried thinly sliced onion, to serve
- 20 ml milk (almond or soy milk if vegan) to dribble over the top (optional), to serve
- Preheat oven to 200oC.
- Heat the oil in a large frypan and add the onions, garlic & ginger. Cook for 8-10 mins until translucent. Add the chilli, coriander, cumin, Garam Masala, Stevia (if using), tomatoes, stock & 1 cup of cauliflower.
- Turn down heat, stiring & cook for approx. 30-45 mins until cauliflower is falling apart & can be squashed with the back of a spoon.
- Blitz using a stick blender or food processor until light coloured & smooth. This can take up to 5 mins.
- Season & set aside.
- In a large bowl, add the cauliflower, cover with cling wrap with a corner left open to let steam escape.
- Microwave for 10 mins. Check occasionally and mix around to ensure consistent cooking. Keep cooking until it is squashy & can be mushed with a spoon.
- Tip into a tea towel and ,using kitchen gloves, wring out as much moisture as you can, twisting the tea towel up to force the water out. Set aside.
- In that same bowl, add the grate carrot & mincd broccolini. Cook for 8 mins until starting to wilt.
- Tip into the towel with the cauliflower & repeat the process, wringing until most of the moisture is out.
- Tip the whole mix back into the bowl & add the chilli, Garam Masala, fresh chillis & lemon juice. Season.
- Using a stick blender, blitz to mixture until is comes together and quite smooth. See pic.
- Roll into oval shaped balls and place on a greased oven tray. I use baking paper. Spray with coconut oil spray to place in the oven to cook for 6-8 mins. Remove from oven, turn over carefully & place back in the oven for another 5 mins or so until they are brown & a skin has formed.
- Place a few ladles of the gravy in bowls. Top with 3 Koftas each. Add the coriander, fried onions & dribble with a little milk if using.
- Serve immediately, nice & hot is best. Can also serve with cauliflower rice, Konjac rice or zucchini noodles.
- Gravy can be frozen. It is also good over steamed or stir fry vegetables
- Kofta balls are not suitable from freezing once cooked, but mixture can be frozen raw in balls ready for the oven.
- Reduce or increase the chilli levels dependingon your own preferences