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Veggie Malai Kofta Style Coconut Curry

Veggie Malai Kofta Style Coconut Curry

with Basmati Rice, Bell Pepper and Peas

Lily Stevens
Lily StevensPublished on February 10, 2025
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Inspired by Indian malai kofta, fried potato and paneer balls served in a rich curry sauce, we've used falafels for an easy but still vegetarian alternative. With bell pepper, peas and mango chutney to finish, this flavoursome curry hits every note!

Tags:
Veggie
Allergens:
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

160 grams

Falafel

(May contain traces of: Cereals containing gluten, Mustard, Soya, Wheat)

120 grams

Peas**

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2972 kJ
Energy (kcal)710 kcal
Fat24.6 g
of which saturates14.6 g
Carbohydrate105.5 g
of which sugars25.7 g
Dietary Fibre12.7 g
Protein17.9 g
Salt3.4 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Garlic Press
•Grater
•Knife
•Large Saucepan

Cooking Instructions and Tips

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the pepper chunks and fry until charred, 5-6 mins. Continue to stir while they cook.

4

Reduce the heat to medium, then stir in the garlic and korma curry paste. Fry until fragrant, 1 min.

Stir in the coconut milk, vegetable stock paste, falafels and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

5

When the curry has thickened, stir in the peas and mango chutney until warmed through.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

Share the rice between your serving bowls.

Spoon over the malai kofta style falafel curry.

Enjoy!

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