Meatless Farm koftas in a korma curry sauce

Kofta Korma with Mint Cashew Cream

Serves 4
30 mins

Ingredients

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

Preparation

  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.

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