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vegan chicken kofta meatball

Vegan Chicken Kofta Meatballs in Curry sauce

Make this super yum vegan chicken kofta meatballs in curry sauce or without it. Toss them in your favorite marinara sauce and serve over a bed of pasta or make some meatball sandwich in their tastiest vegan form. This is my version of vegan chicken kofta meatballs.
4.50 from 4 votes
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Course: Main Course
Cuisine: American, Indian
Keyword: Kofta curry, Kofta meatballs, Vegan kofta curry, Vegan meatballs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10
Calories: 180kcal
Author: Sophie
Cost: $7


Vegan Chicken Kofta Meatballs

  • 1 cup vital wheat gluten
  • 1 cup cold cooked chickpeas
  • ½ cup Aquafaba or vegan broth
  • 2-4 tablespoon Nutritional yeast flakes
  • ½ cup firm tofu(drained)
  • 1 tablespoon Miso paste
  • 1 tablespoon golden flaxseed
  • ¼ cup walnuts
  • ¼ cup cashews
  • 1-2 teaspoon garlic powder
  • 1 teaspoon curry powder
  • ½ teaspoon no chicken vegetable bullion paste
  • Salt to taste

Curry sauce

  • 2 cups chopped tomatoes
  • 1 small onion rough chopped
  • 1 tablespoon red curry paste|Indian curry paste
  • ¼ cup raw cashews (soaked in ½ cup water and pureed to a fine paste)
  • 3 garlic pods
  • Salt to taste
  • Water to thin out the gravy (As needed)


Prep the ingredeients

  • Measure and keep all the ingredients ready.
  • In the food processor, add nuts, garlic salt, nutritional flakes, flaxseeds and curry powder. Process the ingredients until all the ingredients are well incorporated and a mixture is formed.
  • Keep aside.

Step-2: Prepare the dough

  • In the food processor, add chickpeas, tofu, miso paste, vegetable bullion paste, and aquafaba.
  • Process until a semi-liquid mixture is formed. If the mixture feels very solid, add ¼ cup of aquafaba and process again.
  • Now add the powdered nut, seeds and spice mix and vital wheat gluten to the semi-liquid mixture.
  • Process until a soft dough is formed.
  • Knead the dough in the processor with the dough blade for 5-7 minutes. Kneading develops a texture and allows the gluten to stretch.
  • The vegan chicken kofta meatball dough is ready.

Step-3: Make meatballs

  • Allow the dough to rest for ten minutes before starting to work with it.
  • Make small balls out of the dough and keep aside.
  • You can use the entire dough to make the balls or keep the dough for future use.
  • Also, this dough is great for making shredded chicken style seitans too.

Step-4: Bake

  • Place the vegan chicken kofta meatballs on the baking sheet.
  • Preheat the oven to 350 F.
  • Bake the vegan chicken kofta meatballs for 20 minutes until the balls brown a bit and become lighter.

Step-5: Make the curry sauce:

  • Microwave the veggies in a microwave safe bowl for 3 minutes, until the vegetables lose moisture and become mushy.
  • Add a tablespoon of curry paste to the mixture and blend the mixture to a smooth puree. From here, you can follow the instant pot method or proceed to the next step.
  • Heat a medium-sized pan or work.
  • If using oil, add a teaspoon of avocado oil and allow the oil the heat up a bit. If not using oil, proceed to the next step.
  • Pour the pureed veggies into the hot pan.
  • Allow the puree to cook and thicken, which will take five minutes on medium flame.
  • Adjust spices and salt.
  • Now add the kofta meatballs and allow them to cook in the simmering curry sauce for five minutes. At this point, add water if necessary to thin out the gravy as needed. As the suace thickens, add the pureed cashew and mix well.
  • Turn the heat off and garnish with sweet or Thai basil leaves.
  • Serve with cauliflower rice/ white rice or roti/flax roti.

Instant Pot Method:

  • Set the instant pot to a saute mode and add oil.
  • Add the pureed veggies with red curry paste and cook for 3-4 minutes. Do not let it thicken now.
  • Add all spices and salt, give it a good mix.
  • Add kofta meatballs and change the instant pot mode into pressure cook.
  • Close the lid and seal the vent, and the set the timer for 2-minutes.
  • After the beep, wait for natural pressure release and then open the lid.
  • Set the instant pot to a saute mode and cook for another 3-4 minutes until the sauce thickens. Add the pureed cashew, and mix well.
  • Adjust salt if necessary.
  • Serve the curry warm.


  • You can keep the meatballs in the fridge for up to three days and for a month in the freezer.
  • Increase the spices and salt if you don't want to cook the meatballs in the sauce and eat them as it is.
  • These meatballs taste great on salads too.
  • Here is the Indian Curry Paste recipe.


Serving: 210g | Calories: 180kcal