Serve this flavour packed meal with our simple and easy flatbread! I’ve always been a firm believer that food should be fun, easy (most of the time), and off the scale flavourful. These meatballs in curry sauce combine all three! I make curries often, and usually with chicken breasts or chickpeas and butternut squash. This time I wanted to change things up.
Kofta Curry Recipe
Fun fact. Meatballs are called “kofta” in India, and they are shaped more like mini sausages than our meatballs. The recipe I am sharing today was adapted from one of my favourite writers, the very inspirational Madhur Jaffrey. I did take some liberties with the original, and I might’ve inadvertently combined two different regions of India in one recipe. When my creative juices start flowing, I get carried away. It’s okay, we love unity, right?! What is pretty special about this recipe are the meatballs themselves. They are spiced with an array of warm Indian spices like cumin, coriander, cloves, ginger, cinnamon etc. Flavour galore. I am talking flavour here, not heat. That’s the curry’s job! The sauce is all about the thoughtful spices and BOLD flavour notes. I also finished it off with just a splash of single cream to tame the heat just a little. I also added in a bunch of chopped kale for some extra nutrition and colour! Feel free to use spinach, peas, green beans…anything you like!
Serving suggestions
As I mentioned earlier, this kofta curry is perfect with plain basmati rice or cauliflower rice if you want to keep it low carb. Naan or any flatbread will be also delicious. I personally love making this Nepalese Red Lentil Dhal or my Perfectly Spiced Baby Potatoes (Aloo Chat) and serve it alongside the meatballs.
Storage and leftovers
As good as a curry is when fresh from the stove, it might be even better the next day. The extra time gives flavours the chance to meld and intensify, making the whole thing even more of a delight. Store leftovers in an airtight container for up to 3 days. You can either reheat gently on the stovetop or in the oven at 160C/320F for 15 minutes covered with a lid or foil. Due to the cream in this meatball curry, I wouldn’t freeze it. Dishes made with dairy products have the tendency to become grainy and water after thawing, which alters the texture of the dish.
Favourite Indian Curries to Try
Butter Chicken (Video Included) Chicken Korma Chickpea and Butternut Squash Curry Indian Mulligatawny Soup
