Baked Potato Ball Curry {Vegetarian, Whole Food}: Secret Recipe Club

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Baked Potato Ball Curry | @VeggieConverter vegetarian Indian slowcooker crockpot

For this month’s The Secret Recipe Club, I was assigned an extraordinarily cool site, The Haggis and the Herring. I had a really tough time choosing a recipe after I’d narrowed it down to Aloo Mutter Butter Paneer, Cheese Antojitos and Baked Potato Ball Curry. They all sound wonderful to me, and I had to bring in Mr. Meaty to choose what we’d make since I couldn’t decide myself. He picked Baked Potato Ball Curry, which honestly I think we’ll be calling “Tater Tot Curry” around here. I cannot even believe how delicious the little baked potato balls turned out. I could eat them even without the curry sauce…and believe me, I LOVE curry sauce.

Now, because our 3-year-old, Bug, hates regular potatoes and Mr. Meaty hates sweet potatoes, we actually ended up doing 2/3 regular white Russets and 1/3 sweet potatoes, in separate little potato balls. Both were tasty, but I preferred the Russet variety.

Baked Potato Ball Curry

Ingredients

Kofta:
1 pound potatoes, baked and mashed
2 tablespoons red onions, finely chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
2 Tablespoon cilantro, finely chopped
1/2 teaspoon salt

Curry:
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 cup + 1 cup water
2 Tablespoon oil
2 red onions, finely chopped
6 cloves garlic, minced
2 Tablespoons tomato paste
2 Tablespoons yogurt
1/4 cup cilantro, chopped

Method

For the koftas:
Preheat oven to 375-degrees.

Grease or cover a large baking sheet with parchment paper.

In a bowl, thoroughly mix all ingredients for the kofta.

Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls). I used a melon baller.

Bake for 20-25 minutes, until slightly browned and crispy, then set aside.

For the curry:
Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.

In a deep pan, heat oil on medium-high and fry onions until translucent and browning.

Reduce heat to medium and add garlic. Continue to simmer for 2-3 minutes

Add the spice and water mixture, stirring for two minutes.

Add tomato paste and remaining water, stir and cover.

Let simmer for 10-12 minutes and then remove from heat.

Add yogurt and mix gently.

Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.

Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavors to mingle.

Slow Cooker Version:

Prepare the koftas. Mix remaining ingredients in slow cooker. Once koftas are ready, place those on top of the sauce inside the slow cooker. Cook on LOW for 8 hours.

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Baked Potato Ball Curry | @VeggieConverter vegetarian Indian slowcooker crockpot

Recipe Source: VeggieConverter.com
Recipe adapted from Baked Potato Ball Curry.

The Results
Absolutely heavenly. The girls had theirs without curry sauce and loved them (Bug just the sweet potato tots and Goose liked both). My husband and I loved the whole dish (and I liked the sweet potato tots, too). A definite repeat. Thanks so much to Daniel (and his friend Niya) for the recipe. Fantastic.

Recipe: Baked Potato Ball Curry

Summary: Indian Slow Cooker Baked Potato Ball (Kofta) Curry

Ingredients

  • Baked Potato Ball Curry
  • Ingredients
  • Kofta:
  • 1 pound potatoes, baked and mashed
  • 2 tablespoons red onions, finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 2 Tablespoon cilantro, finely chopped
  • 1/2 teaspoon salt
  • Curry:
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 cup + 1 cup water
  • 2 Tablespoon oil
  • 2 red onions, finely chopped
  • 6 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons yogurt
  • 1/4 cup cilantro, chopped

Method

  1. For the koftas:
  2. Preheat oven to 375-degrees.
  3. Grease or cover a large baking sheet with parchment paper.
  4. In a bowl, thoroughly mix all ingredients for the kofta.
  5. Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls). I used a melon baller.
  6. Bake for 20-25 minutes, until slightly browned and crispy, then set aside.
  7. For the curry:
  8. Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.
  9. In a deep pan, heat oil on medium-high and fry onions until translucent and browning.
  10. Reduce heat to medium and add garlic. Continue to simmer for 2-3 minutes
  11. Add the spice and water mixture, stirring for two minutes.
  12. Add tomato paste and remaining water, stir and cover.
  13. Let simmer for 10-12 minutes and then remove from heat.
  14. Add yogurt and mix gently.
  15. Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.
  16. Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavors to mingle.
  17. Slow Cooker Version:
  18. Prepare the koftas. Mix remaining ingredients in slow cooker. Once koftas are ready, place those on top of the sauce inside the slow cooker. Cook on LOW for 8 hours.

Copyright © VeggieConverter, LLC.
Recipe by Kristi Arnold.
Microformatting by hRecipe.

Related Posts:

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Lamb Curry

Masaman Curry

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Comments

  1. says

    Sneaking some time on my phone to see what's happening with SRC and I found this! We're so glad you enjoyed the recipe. All the best!

  2. Vivian thiele says

    I've got curry in my kitchen waiting for this dish! Nice choice. I had the privilege of having your blog this month. It is my new found love!

  3. says

    This looks amazing, Kristi! I love me some curry and these sound like just the thing… I love the idea of the both kinds of potatoes. So good!

  4. says

    Being a Indian by birth, I love spices too much :), Curries are our favourite, that too when you are a vegetarian.., lovely recipe for SRC

  5. says

    I love this idea! As a huge curry fan, I make it often, but I've never thought of using potatoes as the "meat" I love that you call it tater tot curry too! So funny!

    be sure to check out seasonalpotluck.com May is avocado and asparagus month! http://bit.ly/JZGxpz We'd love if you'd link up any recipes you may have!

  6. Miz Helen says

    Kristy, this is a beautiful dish and looks delicious!

    Cooking with you in the SRC-B

    Miz Helen

  7. says

    Had some leftover mashed potatoes and a craving for curry last night. Thanks to google for finding your site for me, it was one of the top curry dishes we've ever made. Thanks for sharing!

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