Go Back
+ servings
meatballs in sauce topped with cilantro leaves

Indian Spiced Meatballs in Curry Sauce

This Indian-inspired kofta curry aka meatballs in curry sauce need nothing else but plain basmati rice and a big spoon!
4.66 from 29 votes
Print Pin
Course: Main
Cuisine: Indian
Keyword: kofta curry, meatball curry
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 -8
Calories: 522kcal

Ingredients

For the meatballs

  • 2 lbs lean ground pork or lamb
  • 1 tbsp fresh ginger peeled and grated or 1 tsp dried ginger
  • 1 tbsp cumin
  • 1 tbsp coriander
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • tsp nutmeg
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp plain yogurt
  • 1 tbsp vegetable oil

For the curry sauce

  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger peeled and grated
  • 2 tbsp cilantro stalks chopped
  • 3 tbsp Indian curry paste not sauce
  • 400 gl/14 oz canned chopped tomatoes
  • 250ml/ 1 cup water
  • 10g/1 cup black kale/cavolo nero or spinach chopped
  • 125ml/1/2 cup light cream/single cream or coconut milk
  • 1 tsp garam masala optional
  • 2 tbsp cilantro leaves chopped

Instructions

  • In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
  • Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
  • Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
  • Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
  • Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak's curry pastes are quite salty already!)
  • Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

Nutrition

Calories: 522kcal | Carbohydrates: 8g | Protein: 28g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 585mg | Potassium: 679mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1740IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 3mg