Vegetable koftes with creamy tomato curry from Vij's Indian: Our Stories, Spices and Cherished Recipes (page 122) by Meeru Dhalwala and Vikram Vij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Napa cabbage in tomato masala salad; Cauliflower and potato in tomato masala; Sprouted lentil, bell pepper and carrot salad; Golden beet, wheat berry and sprouted lentil salad with Vij's dressing; Spicy rice pilaf for local vegetables

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute celery for celery root, and red potatoes for yellow potatoes.

  • Frogcake on March 09, 2017

    This is a wonderful, unique curry! I made this over two day although it's easy to make over a two hour period no problem. I followed the recipe for the veg koftes as written except for using grated fennel in place of celery root. You really do have to squeeze out the water very well in order to minimize splattering of hot oil in the deep fry stage -like you do to make crispy latkes. The creamy tomato curry comes together quickly and it's so delicious! Better to make the day before serving for flavours to develop. Vij directs us to double the curry recipe if using all koftes but I found the quantity to be just right for the 22 koftes I made. As well, I did not add the water as it wasn't needed. I will be making this again.

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