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
From the kitchen of palatablepastime.com
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