You might also like these recipes for cashew curry, pumpkin curry and butternut squash curry. This zucchini kofta curry is satisfying, comforting, and the hearty zucchini kofta balls appeal to kids and omnivores alike. Koftas are typically eaten in central and south Asian countries. These are often meatballs with local flavors, although given the distinctive vegetarian arc of countries like India, you are as likely to find meatless versions of koftas (check out my vegan kofta recipe and vegan kofta biryani). I have an awesome vegan malai kofta curry recipe on the blog. But I love this seasonal variation with zucchinis for a change. The zucchini koftas are also a good option if you are dairy-free, soy-free or nut-free. The kofta balls are made with zucchini shreds, chickpea flour, spices like turmeric, cayenne and coriander powder, and ginger garlic paste. They are pan-fried in a shallow layer of oil, but for a healthier version you can also bake them (although the fried version definitely wins points for flavor). The curry is made up of some of the same spices that go into the kofta. It is a rich orange, pretty to look at, and it tastes gorgeous. Your guests might look at it, and taste it, and think they’ve walked into an upscale Indian restaurant. 😉
Expert tips
Remove all the moisture from the zucchini. It is critical you do this, because zucchini has a lot of moisture and if you skip this step, or make a half-hearted effort, you will end up with a watery mess that you won’t be able to form into koftas. To do this: Grate the zucchini using the large holes on the grater. Sprinkle on half a teaspoon of salt and mix it in, then let the zucchini stand 10 minutes in a strainer or bowl. Place the zucchini in a cheesecloth after squeezing out as much moisture as you can by hand. Wring the cheesecloth to get any remaining moisture out. Place the zucchini shreds in a bowl. Add the spices to it–cayenne, turmeric, coriander powder, cumin powder and ginger garlic paste and mix it in. Add besan or garbanzo bean flour, and a couple of tablespoons of rice flour. The rice flour is optional, but it helps the koftas crisp up better. Form 18-20 balls and flatten them slightly so they’ll be easier to shallow-fry. Shallow fry the koftas in a pan with an eighth of an inch of oil or more. Flip over after the underside turns golden-brown. Remove the koftas to a baking sheet or colander lined with paper napkins and proceed with making the curry in the same pan. If there is more oil in the pan than you’d prefer, throw most of it out–you just need a small amount to fry the onions for the curry. To make the curry, fry the onions, and when they start to turn golden brown add the ginger garlic paste. You need very little of it, no more than half a teaspoon. Puree the tomatoes with the cashew nuts or pumpkin seeds and add that to the pan. Add the cayenne, turmeric and garam masala and let the tomatoes cook until they lose most of their moisture and darken. Add 2 cups of water to the pan. If the curry thickens up as it cooks, add more water, although you want a fairly thick consistency to this kofta curry. Add salt to taste and the kasoori methi. At this point add half a teaspoon of sugar to the curry and let it all cook for another 10 minutes or until you see small specks of oil on the surface. Turn off the heat Place the koftas in a serving dish and pour the curry on top. Garnish with cilantro and serve hot or warm.
More tasty vegan zucchini recipes
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