Meatless Farm koftas in a korma curry sauce

Kofta Korma with Mint Cashew Cream

Serves 4
30 mins


For the Meatballs

  • 1 pack Meatless Farm Meat Free Mince
  • 1.5 tbsp ghee
  • 2 tbsp tandoori powder
  • 4 tbsp olive oil
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp salt


For the Gravy

  • 1 tsp turmeric
  • 1/2 tsp nutmeg
  • 1 1/2 tbsp dried fenugreek
  • 12 cloves garlic
  • 1 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 red onion, sliced
  • 1/2 red bell pepper, sliced
  • 120ml cream
  • 2 x 400g can crushed tomatoes
  • 1 tsp garam masala
  • 1 tbsp tandoori powder


For the Mint Cashew Cream

  • 100g mint
  • 30g cilantro
  • 15g cup cashew
  • 1/2 tsp cumin
  • Salt, to taste
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1/2 tsp olive oil
  • 1/2 tbsp water


  1. Combine all the meatball ingredients together in a bowl and then roll into even-sized balls.
  2. In a skillet, add 1 tbsp oil and over a medium heat add the meatballs and cook for 1 to 2 mins on each side. Once done, set aside.
  3. In a deep pot, add 3 tbsp oil and the onions. Saute until golden then add chopped garlic and red pepper. Saute for an additional 3 mins or so.
  4. Add the ginger and garlic paste and saute for 2 mins.
  5. Add the turmeric, fenugreek and tandoori powder and saute until cooked.
  6. Add the canned tomatoes, nutmeg and cinnamon and leave to cook through for 3 to 4 mins. Take off the heat and puree the gravy in a blender.
  7. Return to the pot, add the cream and garam masala.
  8. Add the meatballs gently on top and cover with a lid. Leave to cook for 5 to 10 mins while you make the mint cashew cream.
  9. In a blender, combine mint cashew cream ingredients and blend until smooth. Transfer to a squeeze bottle.
  10. Carefully take out the gravy and meatballs into a serving dish and top with mint cashew cream (with more on the side!)
  11. Serve with pilaf rice and naan.


There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!