I first saw this recipe on the Slimming World Calendar my mum gave me; however, I have found loads of variations on the internet so decided to make my own. The concept is still the same as the Slimming World recipe but I’ve tailored it to my tastes. So here’s the recipe for my Kofta Curry.
You will need:
- 500 grams approx beef mince (as lean as you can get)
- 1 medium white onion-chopped roughly
- 1 tin of chopped tomatoes
- handful of mushrooms-sliced
- 1 tbsp tomato puree
- 1 tbsp ginger/1 inch piece of ginger grated
- 2 tbsp garlic powder/4 cloves of fresh garlic (or more if you like stink breath like me XD)
- salt and pepper to taste
- 2 tbsp turmeric
- 1 tsp chilli powder
- 1 tbsp Garam Masala
- 1-2 tbsp Medium Curry Powder
- Handful of Chopped Coriander (optional but is awesome!)
Right, get a big bowl or tub and put your mince in it.Add half the chilli, half the garlic and half the turmeric and add some salt and pepper to taste. Knead the mince until all the spices are mixed in thoroughly. Split the mince into 12-15 balls (depending how big you want them) and store in a tub until you’re ready to use them.
Get a wok/deep pan and put the onions and mushrooms in with some Fry light/Light Olive Oil on a medium heat and fry until they start to go soft. Then add the tin of chopped tomatoes, tomato puree, salt and pepper to taste and all the spices (yep every last one) and stir on a medium heat to mix it all in. While the sauce is lightly bubbling away, add the meat balls to a frying pan with some Fry Light and lightly brown them off just so they have some colour (I prefer it this way but you could miss this step if you like) and then add the meatballs to the sauce. Turn the hob to a low heat and cover with a lid (I use an old plate); leave to simmer for 20 mins but check it halfway through depending on the power of your hob (I use a gas hob so electric may cook it quicker). Take off the lid, turn off the heat and add your chopped coriander. Stir in and you’re ready to serve!
If you’re not a massive fan of a tomato based sauce, you could miss out the tomato puree to take off that tangy edge and add some natural yoghurt to tone it down a bit.
If you prefer more spice, then add some more chilli or Garam Masala (I think everyone needs Garam Masala as a stock cupboard spice because it is simply amazing!)
You could make the same sauce but add chicken or another meat to the dish. Just lightly brown it first and then add to the wok but with chicken, you may need it leave it longer to ensure it is cooked through.Just change the amounts of spice because you won’t need to coat the chicken in any spices as it takes on all the flavour of the curry sauce.
And that’s it! This is one of my favourite recipes as it is so healthy but massively tasty and you can variety it in so many ways! Let me know how it goes, I’d love to see your versions!
Here’s mine with some wedges I made!