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Meatball and Chickpea Curry (Kofta Choley)

Meatball and Chickpea Curry (Kofta Choley)

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Total Time 30 mins
Course Main, Main Course, Main Dish
Cuisine Indian
Servings 4


  • 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)


  • 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.


From the kitchen of palatablepastime.com
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