If you love a spicy creamy tomato curry, and also love tasty koftas, then these Lentil Lentil Koftas with Creamy Tomato Curry Coconut Sauce will be your new favourite dinner. Packed with delicious protein-rich lentils plus a sauce that is layered with flavors and spices. Serve up with some rice or try these flatbreads with chickpea flour for a delicious meal the whole family will love.
QUICK LOOK: TL:DR
Lentil Koftas with Tomato Curry Coconut Sauce
- Prep Time: 20 mins
- Cook Time : 30 mins
- Total Time : 1 hr 15mins (included rest time)
- Servings: 6
- Calories: 417 kcal
- Key Ingredients: Lentils, Garam Masala, Tomatoes, Coconut Milk
- Dietary Info: Vegan and Gluten-Free
- Tasting Notes: Meaty but meat-free lentil koftas in a spicy but creamy tomato curry sauce.
Why you'll love this recipe!
- Protein Rich Lentils: with lots of fibre too!
- Rich Curry Sauce: packed with spices and flavors. You can adjust the heat level to your own taste.
- Make ahead Recipe: great for making ahead of time then reheating as needed.
- Vegan and Gluten Free! So everyone can enjoy.
- Freezer Friendly: Make either the koftas or the curry or both and freeze for later!
Jump To
- Lentil Koftas with Tomato Curry Coconut Sauce
- Why you'll love this recipe!
- 🍛Lentil Kofta Ingredients
- Tomato Coconut Curry Ingredients
- 🌶️Substitutions & Variations
- 👩🍳How to make Koftas and Curry Sauce
- 🍽️To Serve
- Louise's Tip!
- ❓FAQ for Lentil Koftas and Curry Sauce
- Salads to eat with these koftas!
- 📖 Recipe
- 💬 Comments
🍛Lentil Kofta Ingredients
Here are the ingredients you'll need for these lentil koftas.
- Puy Lentils: (also known as green lentils or black lentils). These are slightly peppery and firm, which creates a delicious meaty texture.
- Red Lentils: softer lentils that are quick to cook. Combining both types of lentils makes a great texture contrast that is satisfying to eat.
- Garam Masala, Ground Coriander Seed and Cumin: Make sure to choose fresh spices, as spices that have hung around your kitchen for years just don't taste as delicious!
- Chia Seeds: mixed with a little water: This helps to bind the koftas so they don't fall apart when cooking. They also add a nice boost of fibre to this dish.
- Potato starch OR corn starch (called cornflour in the UK and Australia)This helps bind the koftas and also ensures they are lovely and crispy on the outer when fried.
Tomato Coconut Curry Ingredients
- Canned Tomatoes: Make sure you use finely chopped tomatoes.
- Garlic and Ginger: These get blended up with a little water, oil and salt, then used as the flavor base for the curry.
- Brown Onion: Be sure to finely chop the onion and cook it down well before adding the spices.
- Chili Powder, Garam Masala and Spices: some garam masalas are spicier than others so choose your spice level and leave out the chili powder or add more to your taste. As always it's really essential to use fresh spices for this recipe, or with any curry recipe, so check out this Courgette Curry with Chickpeas to help you use up the spices quickly!
- Good quality coconut milk: Look for cans of coconut milk that have a higher percentage of coconut, and don't have extra added filler ingredients.
See recipe card for quantities.
🌶️Substitutions & Variations
- Other lentils -choose to use just one type of lentil, or you can try making the koftas with other beans. You can even replace the koftas with these Zucchini Tofu Meatballs and add some spices to them.
- Milder or less spicy- Choose a milder garam masala or use half the amount specified and leave out the chili if you aren't a fan of heat!
- Flaxseeds -replace the chia seeds with flaxseeds to help bind the koftas.
👩🍳How to make Koftas and Curry Sauce
This kofta and tomato curry recipe is really made in two parts, I like to start by making the kofta mixture, leave it to chill and get on with the curry, then let the curry simmer while pan-frying the koftas before finishing off the koftas in the sauce.
Before starting : to make the koftas, cook the puy lentils in water until tender- about 25 mins.. In a separate pot cook the red lentils until soft: about 15 mins. Drain and have ready to use.
- Step 1: mix up the chia seeds with the water and let them sit for a few minutes to become a gel. Add in the cooked puy lentils and red lentils along with all the other kofta ingredients.
- Step 2: Mix the kofts ingredients together until they become a chunky thick paste. Put in the fridge to allow to 'set' for half an hour. (In the meantime start making the curry sauce)
- Step 3: To cook the koftas heat vegetable oil in a pan on medium heat. Use a cookie scoop to scoop out even amounts of the kofta mix. Press the koftas into a slightly flat ball . Flip and cook on the other side until crispy. Cook in batches of 4- 5 to avoid overcrowding the pan.
- Step 4: Drain the koftas on a cookie cooling rack or on paper towels. This keeps them crispy!.
- Step 5: Add garlic, peeled ginger, a dash of oil, a pinch of salt and 3 tablespoon of water to a blender and blend until smooth.
- Step 6: Heat a little oil in a large frying pan, then slowly cook the onion until translucent. Add the spices and gently heat until fragrant.
- Step 7: add all the ginger and garlic mixture to the pan with the onion and spices. Add a generous pinch of salt to season.
- Step 8: Add in the canned tomatoes, rinsing out the cans with a little water and adding that in too. Allow to simmer for 5 minutes.
- Step 9: Now add in the optional coriander(cilantro)leaves, and the coconut milk, stirring to combine. Simmer for 5 minutes and taste. Adjust seasonings as needed.
- Step 10: put the fried koftas into the curry and heat through again. The sauce should slightly soften the bottoms of the kofta making them extra delicious.
This was so delicious!! I doubled the sauce as my family always tends to like extra. Boy am I glad I did because they were practically drinking it - it's that good!! Thank you so much for the great recipe. This will definitely be a regular meal in our rotation!
-Melissa
🍽️To Serve
Serve with more coriander/cilantro leaf on top. Sometimes I like to serve with steamed rice, naan and some Mixed Vegetable Raita.
If you're serving this meal as part of a dinner party feast, serve these with Leek Pakoras to start the meal, and if you're serving a crowd, you can't go past this Vegan Saag Aloo Potato and Spinach curry.
Louise's Tip!
For a smoother curry sauce, blend it just before adding in the koftas. Alternatively choose tomato passata instead of chopped tomatoes to make the tomato curry.
❓FAQ for Lentil Koftas and Curry Sauce
These lentil koftas freeze really well either on their own or cooked into the curry sauce in a freezer-proof container. Cook from frozen.
Not all kofta are vegan. Some contain minced meat, egg or cheese. This lentil kofta with curry sauce recipe however is 100% vegan and also gluten-free.
Yes this recipe for kofta can either be air fried or oven baked. Line a tray, shape the kofta then spray with a little oil. Bake in the oven at 180c/360f for 25 minutes or air fry for 15 minutes or until crispy on the outside.
Yes, the lentil koftas are delicious without the curry sauce too. Serve them in a wrap with salad, as part of a mezze or as a quick snack. They taste amazing with this Tahini Herb Dipping Sauce!
Salads to eat with these koftas!
Why not try a refreshing salad to serve with this kofta and curry sauce recipe.
📖 Recipe
Lentil Koftas with Tomato Curry Coconut Sauce
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Mixed Lentil Koftas
- 250 g (1 ⅖ cups) cooked red lentils
- 250 g (1 ⅖ cups) cooked green / brown lentils
- 15 g (½ cups) Chopped Coriander/Cilantro
- 2 teaspoon garam masala
- 3 teaspoon ground cumin
- 3 tablespoon Chia seeds, milled / ground, mixed with 4 tablespoon water
- 50 g (¼ cups) potato starch (or corn starch)
- 6 cloves Garlic, crushed
- 1 teaspoon salt or to taste
- 2 teaspoon pepper
- 1 tablespoon oil (for frying)
Tomato Curry Coconut Sauce
- 300 g (2 cups) Onion, ( chopped finely)
- 1 tablespoon ginger (a thumb size piece, peeled.)
- 4 cloves garlic
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 tablespoon chilli flakes or a chopped chilli (optional if you like heat)
- ½ teaspoon pepper
- 800 g (28 oz) Chopped tomatoes (equivalent to 2 x 400g/14 oz tins. You can also use fresh chopped tomatoes. )
- 200 ml (7 oz) coconut milk (half a standard 400g./14oz tin)
- 30 g (1 cups) fresh coriander
- 3 tsp brown sugar (to taste)
- 1 teaspoon salt
Instructions
Mixed Lentil Koftas
- Put all ingredients, except the oil for frying (if using), in a mixing bowl. Mix well so all ingredients are well and evenly combined. It is best to use your hands to do this.
- Put in the fridge for 20-30 minutes to let the mixture firm up. (You can get on with the curry sauce in the meantime)
- Mould into oblong kofta-shaped pieces.
- Fry in some oil until brown on the outside and cooked all the way through. Or bake on a lightly oiled tray for 25-30 minutes in a 180°C (360°F / Gas Mark 6) oven, or until the koftas have browned.
- Simmer in the curry sauce for about 5 minutes so the koftas absorb a little of the sauce but stay browned on top.
Tomato Curry Coconut Sauce
- Blend the peeled ginger, garlic and a little salt,water and a tiny splash of oil in a blender until creamy. Set aside.
- In a medium sized pan, fry the onion in a little oil for a few minutes, then add the cumin, coriander, garam masala, chili and stir until fragrant.
- Add the ginger and garlic combination, gently stir and fry down for another minute.
- Add the tomatoes to the onion mixture. Simmer for a few minutes.
- Add in the coconut milk and simmer for a few more minutes. Add the optional coriander leaf.
- If you wish, blend the curry sauce for a smoother sauce. Return to the pan and reheat. Taste and add in the sugar (if needed) and check the seasoning.
- Add the koftas to the curry sauce and simmer for a few minutes.
- Serve with coriander and flatbreads.
Video
Notes
- You can make these koftas ahead of time and freeze, and make the sauce seperately too.
- Make sure to really blend the chia seeds before adding water, to create the binding, otherwise you will end up with a bit too much crunch. Of course you can always switch out the chia seeds for flaxseeds.
- The chilling time for the koftas ahead of frying is important! It helps them stick together when frying.
- If you don't wish to fry the koftas, shape them on a parchement lined baking tray and spritz with a little olive oil before baking at 180c/360f.
- Other lentils -choose to use just one type of lentil, or you can try making the koftas with other beans. You can even replace the koftas with these Zucchini Tofu Meatballs and add some spices to them.
- Milder or less spicy- Choose a milder garam masala or use half the amount specified and leave out the chili if you aren't a fan of heat!
- Flaxseeds -replace the chia seeds with flaxseeds to help bind the koftas.
Stacy says
Fantastic recipe. I love just snacking on these with a bit of hummus or in a wrap.
Question.. When you say "freeze the mixture", do you mean to freeze it as one lump, or form them and then freeze?
Or would I go a step further and form and cook them, cool, then freeze... And then heat from frozen in the oven?
I imagine that forming first would be better so it doesn't defrost in to a soupy mess?
Thank you!
Louise-Claire Cayzer says
I'm so glad you like the recipe, it is great in a wrap - yum! I've frozen just the mixture in a block before when I made too much and didn't have much time. It was a bit of a faff later because I had to defrost, then form them into balls before cooking. Cooking then cooling and freezing is probably the handiest way to store, so you have pre-made koftas to use- you can then cook from frozen into a sauce.
Diane Novini says
How many koftas should this make?
Louise-Claire Cayzer says
It really depends on how large you make them. I usually end up with about 10.
Faoz says
wooow I love this!! combining 2 of my favorite cuisines, Middle Eastern and Indian, got to try this recipe❤️
Louise-Claire Cayzer says
When fusion cuisine works, it really works! Glad you love the recipe.
Melissa says
This was so delicious!! I doubled the sauce as my family always tends to like extra. Boy am I glad I did because they were practically drinking it - it’s that good!! Thank you so much for the great recipe. This will definitely be a regular meal in our rotation!
Louise-Claire Cayzer says
Doubling the sauce is such a good call! I'm so glad you and the family liked the recipe!
Jolianne says
I can wait to try this! How many oz for the tins of tomatoes? We have different formats where I live.
Thank you!
Louise-Claire Cayzer says
OOps- I meant to update that! They are a 14oz/400g tin - will get the recipe amended to be clearer for everyone.
Sandra says
These were great. Mashed the lentils a bit to make them stick together.
Louise-Claire Cayzer says
I'm so happy you like the recipe! Mashing the lentils is a good tip too 🙂
mac says
huge fan of these, and the sauce is so good i would even eat it like a soup on its own 😂 i used the ground linseed to bind as mentioned and the standard gluten-free flour in my cupboard. i find that i usually prefer stronger seasoning than in most recipes and i used the full can of coconut milk in the sauce so i seasoned to taste, probably close to double the spices in the recipe, and i added crushed chilies to the kofta which was a great flavor. really happy with how these turned out and will definitely be making them again
Louise-Claire Cayzer says
The sauce is really good isn't it! I'm so glad you like this recipe!
KERENA says
Yum!!
Vanessa Sturman says
Thank you! So glad you think this is yummy too 🥰
Margie says
Can this be made without coriander? Or what substitute can be used?
Louise-Claire Cayzer says
Just leave the ground coriander out if you are not a fan (although coriander seeds don't taste soapy like the fresh leaves do!) And garnish with parsley if you like.
Susie says
I had wanted to make these for some time and was not disappointed! Made a couple of swaps in recipe due to availability of the ingredients but they were really delicious. I didn’t cook the sauce long enough on the first day, but we had left overs on the second day by which time the flavours were much better integrated. Will definitely make these again. Was great to try something new and expand my repertoire. Thanks Vegan Larder!
Louise-Claire Cayzer says
So glad you liked these! I always think leftovers taste even better with this kind of food, the flavours get to know each other better! x
David says
I thought these were great - tasty and nicely filling.
Emma says
Delicious! I made the Koftas with all purpose flour, added cayenne pepper and fried them in a pan. Forgot to cook rice, so the recipe made 2 big servings (we're good eaters :D).
Angie says
when do you add the coconut milk?
Louise-Claire Cayzer says
HI Angie,
It gets added in with the tomatoes. I've amended the recipe! Thank you for letting us know
x Vanessa & Louise
Naomi says
Hi Louise,
I'm going to attempt making these tonight, I've never used buckwheat flour before. Can I use all purpose plain flour instead?. Thanks
Vanessa says
Hi Naomi
Thanks for your question. Yes, it should work just fine. We used buckwheat flour so it would be ok for gluten-free people too, but all-purpose flour will work.
Paul Speller says
Potentially a really nice recipe, but sadly found to be inedible due to the crazy amount of salt, 4-5 tsp for 4 servings in hindsight is way too much. Will definitely try again but with around 1tsp max. of salt.
Louise-Claire Cayzer says
We're so sorry, that was a mistake! It should have been 4-5 grams. I'll fix the recipe.