Vegan Lentil Koftas in Coconut Curry Sauce


An outstanding combination of textures beautifully complemented by fragrant Indian spices – these crispy baked vegan lentil koftas served with a creamy coconut curry sauce are everything you have ever dreamed of and more!

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes


Course: main dish

Cuisine: Vegan, Indian

Servings: 4



For the koftas:

🌱250 g. canned lentils

🌱1 onion

🌱1 scallion stick

🌱1 tsp. ginger powder

🌱1 tsp. sweet paprika

🌱1 tsp. coriander powder

🌱30 g. raw cashew

🌱200 g. smoked tofu

How to prepare:

  1. Add the onion, scallions, canned (or home boiled) lentils, sweet paprika, ginger powder and coriander powder in a food processor and blend well.
  2. Transfer the mix into a big bowl and top it with the crumbled smoked tofu
  3. Season with pepper and garlic powder, mix well, then form little balls from the composition
  4. Place a parchment paper on an over tray, spray it with some oil and place the koftas on the tray
  5. Bake them for 30 minutes at 200 degrees Celsius

For the curry sauce:

🌱1 onion

🌱1 Tbsp. curry powder

🌱1 Tbsp. curcuma powder

🌱1 Tbsp. shinduf

🌱200 ml. water

🌱3 Tbsp. tomato sauce

🌱150 ml. coconut milk

🌱1 Tsp. agave syrup

🌱Salt to taste

How to prepare:

  1. In a non-stick pan, cook the chopped onion for 2-3 minutes
  2. Add the spices (curry, curcuma, shinduf, salt) and mix well
  3. Add the tomato sauce, mix, then dilute the sauce with the water. Add the water gradually as you will observe the sauce thickens
  4. Add the coconut milk and agave syrup, mix well and your sauce is ready

🌱To assemble:

Place the vegan lentil koftas in the coconut curry sauce, sprinkle some fresh coriander on top and delight your family and friends with these homemade culinary delights!


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