Meatball and Chickpea Curry (Kofta Choley) is an express recipe for a quick and simple thirty minute weeknight meal.
Meatball and Chickpea Curry (Kofta Choley)
Sue Lau | Palatable Pastime
Today I have a good recipe for meatball and chickpea curry (kofta choley) which can be put together in about half an hour. I know I wanted to get my khoreshe recipe up, but seem to have misplaced the recipe. I hoped to have time to find it yesterday but got busy with other things. But hang in there- I think it probably slid into another folder when moving it on the computer.
The recipe I have today is one I made about a month ago. I had been out shopping and got home late, and was already hungry. So I wanted something fast. I dug around in the freezer and pulled up some frozen meatballs. These are the kind my daughter likes in the grape jelly meatballs and had been saving them for that. But no worries- I could always get more.
Also as a result I was left with one odd bag, so made it as part of a meatball soup which I already posted a couple of weeks ago. Finally, I had some cans of chickpeas handy for when I want to work up some hummus. I think it’s always a good idea to have pantry staples around for just this reason.
Keeping the meal simple – and a fancier duck ragout to consider another time.
I served this with rice and a simple tossed salad. Very easy for when you just need to get it done. And if you have more time to cook, such as on the weekend, you will certainly want to check out my version of Duck Ragout with Creamy Polenta. That is definitely a much more gourmet meal. And it’s perfect for the wintry weather we will be having.
I know the duck costs a bit more, but it figures out to about $5/person, and really. That is about the same price as pizza. ~Sue
Meatball and Chickpea Curry (Kofta Choley)
Ingredients
- 1 medium onion (chopped)
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 15 ounce can chickpeas (rinsed and drained)
- 8 ounces tomato sauce
- 2 cups vegetable broth
- 1 tablespoon mild curry powder
- 2 teaspoons ground coriander
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- salt and black pepper to taste
- 14 ounce bag frozen meatballs
- 1/2 cup plain yogurt
- rice or flat bread (as a side)
Instructions
- Saute the onion garlic and mustard seed in oil until the onion softens.
- Stir in the chickpeas, tomato sauce, vegetable broth, and spices.
- Add meatballs to the curry sauce and bring to a boil; reduce heat and simmer for 15 minutes, until sauce thickens; remove from heat and let stand five minutes.
- In a small bowl, whisk the yogurt with water, then stir into slightly cooled curry.
- Serve curry with steamed rice or flat breads, as you prefer.
Notes
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