Cabbage & Cauliflower Kofta Curry with

Cabbage & Cauliflower Kofta Curry

Cabbage & Cauliflower Kofta Curry


(serves 4)

1 cup cabbage, grated

2 cups cauliflower, grated

2 cups besan flour

3 ripe tomatoes, cut into quarters

1 Inch piece of ginger, peeled and finely sliced

2 Tsp Rogan Josh Curry Paste

1 tin coconut milk

1 onion, finely chopped

2 tsp fresh turmeric, grated

1 tbsp garam masala

1 tbsp agave

1 red chilli, finely chopped (Optional)

1 handful coriander, finely chopped

2 cups basmati rice, cooked

5 cardamon pods

2 cups peas, cooked and drained


Preheat oven to 200°C

Place the grated cabbage and cauliflower into a bowl. Add the besan flour and a pinch of salt and pepper. Mix well by hand to form a smooth dough. Shape and squeeze the mixture into kofta balls.


Place the tomatoes into a blender with the ginger and curry paste. Add the grated turmeric,  the onion, the tin of coconut milk, the agave syrup and the garam masala. Blend the ingredients well to form a smooth sauce and set aside.

For the cardamom rice:

Cook the rice, then add the peas into the hot rice and stir.

For the kofta balls:

Place the kofta balls into a non stick frypan and once the balls are browned on all sides, add the blended tomato mixture. Spoon the tomato sauce over the kofta balls and simmer, allowing the tomato sauce to soak into the kofta balls. To serve,  place onto plates, with rice, topped with sauce, chopped coriander and sliced chilli if desired.

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