Lentil and Vegetable Kofta Curry

Ingredients

• 1 cup red lentils
• 1 medium potato
• 1 medium carrot
• 1 medium onion
• 3 cloves garlic
• 1 inch ginger
• 15 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1½ tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chili powder (optional)
• ¼ cup fresh cilantro (optional)
• 3 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 2 cups rice (optional)

Steps

1. Rinse lentils thoroughly. Peel and finely grate the potato and carrot. Mince half of the onion, all garlic, and ginger.
2. Combine rinsed lentils, grated potato, grated carrot, minced half onion, half of the minced garlic and ginger, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, salt, and pepper in a bowl. Mix well and form into 12-16 small kofta balls.
3. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Fry the kofta balls in batches until golden brown on all sides, about 5-7 minutes per batch. Remove and set aside.
4. Add the remaining 1 tablespoon of oil to the pot. Sauté the remaining minced onion until softened, about 5 minutes. Add the remaining minced garlic and ginger, garam masala, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, and chili powder (if using). Cook for 1 minute until fragrant.
5. Stir in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
6. Gently add the fried kofta balls to the curry sauce. Cover and simmer for another 10-15 minutes, or until kofta are cooked through and the sauce has thickened slightly.
7. Garnish with fresh cilantro, if desired. Serve hot with rice.