Potato & Cashew Kofta Curry

Gluten-free, Grain-free, Low-FODMAP, Vegan

When I go to Indian restaurants, I always look to see if there is a kofta dish on the menu.  It is rich, creamy, savory, and oh-so-delicious. Kofta can be made from a variety of ingredients and all different types of vegetables depending on the flavor you want. This is a relatively simply kofta recipe (made of potatoes and cashews) and I’ve paired it with a hearty tomato curry sauce. Enjoy!

Makes 16 kofta | Serves 2-4
Prep Time: 15 mins (dough), 10 mins (sauce)
Chill Time: 2+ hours
Cook Time: 1 hour | Bake Time: 30 mins
Equipment: food processor or blender, metal or ceramic bowl, frying pan, cookie baller, baking sheet

  1. Boil the potato until extremely soft. Meanwhile, place the cashews in a food processor or blender and process until you get a very fine flour, about 1 or 2 minutes. Add the spices to the cashew flour and pulse once or twice. Drain the potatoes and add them to the cashew flour. Blend together until a large ball of dough forms. Scrap down the sides and roll the dough into a ball between lightly oiled hands. Place the dough in a metal or ceramic bowl and chill until firm and cool, at least 2 hours, but the longer the better.
  • 1 large potato, peeled and slice into squares
  • 1 cup raw cashews
  • 1 tsp garam masala
  • 1/2 tsp cayenne powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  1. While the kofta chills, make the tomato curry sauce. Puree the tomatoes and tomato paste in a blender until smooth and creamy. Heat olive oil in a frying pan and when hot, add the chives. Cook until lightly browned and then add the ginger cook for an additional 2 minutes. Add the tomato puree and cook for 10 minutes until the sauce begins to thicken. Add all of the spices. Cook another 5 minutes before adding the coconut milk. Simmer for 10 more minutes, then remove from heat and add in the lemon juice.
  • 1 large chive, finely chopped
  • 1-inch ginger, peeled and grated
  • 2 large ripe tomatoes, pureed
  • 1/2 cup tomato paste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 cup coconut milk
  • 1 tbs lemon juice
  1. After the kofta dough is firm and has chilled, make the kofta balls. Heat the oven to 350°F (190°C). Use a cookie baller to scoop out some dough. In lightly oiled hand, roll the dough into small balls and place them on a baking sheet. Bake for 30 minutes until browning on the outside. Optional: broil for 2-3 minutes at the very end to get a nice brown crisp.
  1. Right before serving, put the kofta in the tomato curry sauce and sprinkle with almond halves or pieces (optional). You can eat this on its own (it’s hearty!), or you can serve with rice, quinoa, or Indian roti. If you eat it on its own it will serve 2-3 people. If you pair with rice, etc. it will serve 4 people.

Tip: The longer you chill the kofta the better they will stay in their ball shape when you bake them. 

Note: For those of you following a low-FODMAP diet who cannot tolerate cashews, you can substitute the cashews for almonds. Follow the same instructions above.

Potato Kofta-10

Potato Kofta-18

Potato Kofta-3

Related Recipe: Spicy Indian Eggs on Roti

2 Comments Add yours

  1. This looks delicious!


    1. Haley says:

      Thank you! It is delicious. Let me know what you think if you make it! 🙂


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