Malai Kofta Curry, Baked

A healthy, baked malai kofta curry, perfect for vegetarians and vegans and packed with freshly ground garam masala spices & veggies.


1 cup frozen peas, cooked
2 cups carrots, diced, cooked
1 large sweet potato, cooked & mashed
Salt & pepper, to taste
¼ cup cashews, chopped
2 tbsp coconut cream or milk

2 tbsp vegetable oil
1 tbsp RawSpiceBar's garam masala
1 yellow onion, diced
3 cloves garlic, minced
2 inches ginger, minced
Salt & pepper, to taste
1 (16 ounce) can whole tomatoes
1-2 cups water or vegetable broth
3 tbsp coconut milk or cream


Preheat oven to 350F. Add vegetables to blender or food processor to blend. In bowl, combine sweet potato, vegetables, cashews and coconut milk & roll into 1 inch balls. Add balls to oven and cook through, 15-20 minutes.

Kofta curry:
Add oil and to a skillet on medium high heat. Add onions and cook until golden, 5-6 minutes. Add garam masala, garlic, ginger, salt to taste and stir and cook, 2-3 minutes. Add tomatoes and brown, another 5-6 minutes. Then add coconut cream or milk and broth or water and let cook another 5-10 minutes.
Turn off the heat and add the koftas/meatballs to the curry right before serving with yogurt or naan.

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