Kofta Curry (Vegan, DF, GF)
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Having grown up in an Ayurvedic household under the influence of her
Grandma, Natasha received a grounding in the ancient wisdom of Ayurveda. She used this wisdom and her continued education in health and nutrition to reverse her medical condition and today is disease and
medicine free.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com and/or her Instagram: @plant.to.table
Ingredients
Koftas
2 Beyond Meat Patties
¼ cup red onion, diced
1 garlic clove, crushed
1 tsp. ginger, chopped
1 tbsp. fresh coriander, chopped
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. turmeric
¼ tsp. red chilli powder
Gravy
2 tbsp. oil
1 tbsp. garlic, chopped
1 tbsp. ginger, chopped
2 onions, finely chopped
1 cup tomato puree
1 tsp. red chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala
Salt to taste
Directions
For the kofta’s mix all the ingredients together until well combined
– Roll 8-10 meatballs
– Cook kofta’s in a pan on a medium heat, approx. 1.5 minutes per side
– For the gravy, heat the oil, add the garlic and ginger and fry for 30
seconds
– Add the onion and fry the mixture until it starts to caramelize and turn
brown
– Once brown, add all of the spices and mix well
– Add the tomato puree and let simmer for 5 minutes to make sure the
gravy has a deep flavor
– Add the meat balls and let simmer for another 5 minutes, on a low heat so
as to not overcook the meatballs
– Serve with rice or roti
Recipe Note
This is one of my grandmother’s signature dishes, Indian Kofta Curry, the Indian
version of meatballs and sauce. My grandma used to make meat for the family,
but I decided to reinvent this dish using a meat substitute to make it vegan. I
used Beyond Meat, which is my preferred substitute due to the pea protein and
beetroot content. I also love the taste. I hope in this dish to honour the old and
embrace the new, just like my grandma did the 93 years of her life.
