Sweet Potato Kofta with Turmeric Curry
Sweet Potato Kofta with Turmeric Curry- purple sweet potatoes are mashed with chickpeas and spices then served with a warming turmeric curry. The perfect cozy winter meal! (vegan + gluten-free)
This is another recipe inspired by the lovely vegan wedding we attended earlier this year. If you’ve never heard of kofta, it is essentially a version on standard meatballs made with different spices depending on the regional origin of the recipe.
The dish we had at the wedding was prepared with purple sweet potatoes (my personal favorite) and served with a Thai-inspired curry sauce that made for one incredibly tasty and aesthetically pleasing meal.
The texture of the kofta is probably my favorite part. The outside is baked until golden and crisp while the inside is soft and flavorful with plenty of spice.
I wasn’t able to get the recipe from the chef but I tested a few versions and I feel like this one came pretty close. The kofta is made by peeling and boiling the sweet potatoes until soft. Then they are mashed with spices and tossed with a bit of flour for shape and texture.
I used chickpea flour for it’s protein benefit but any mild flavored flour (such as oat or all purpose) will work in it’s place. I also tested them with a can of chickpeas blended in the food processor (instead of flour) and the texture was slightly softer on the inside but still delicious. So you have the option to go either way. I will tell you that the flour version is much easier since you don’t have to wash the food processor.
Once the potato mixture is formed, it gets shaped into separate balls then baked in the oven for about 20 minutes. While they’re baking, the curry is cooked on the stovetop by sautéing vegetables with ginger, jalapeño, and garlic. With a few key spices added along with some coconut milk, a luxurious curry forms that’s good enough to eat on it’s own.
I like to serve the kofta and curry with rice for some extra protein but you could totally leave that part out and make it a grain-free meal.
It’s not the fastest of recipes to prepare but it makes almost 5 servings so I promise it’s worth it. The kofta freezes well too so it’s great for leftovers on a lazy night. I hope you enjoy it as much as we do!
Sweet Potato Kofta with Turmeric Curry
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
For the Kofta
- 3 cups mashed sweet purple potato (about 3 medium-size potatoes, peeled)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 1/2 cup chickpea flour (or 15-ounce can of chickpeas)*
For the Turmeric Curry
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger (about 2-inch knob)
- 1 jalapeño, cored and finely chopped (optional)
- 3 carrots, peeled and sliced
- 2 bell peppers, cored and sliced into 2” strips
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon curry
- 1/4 teaspoon cayenne
- 1 (14-ounce) can coconut milk
- juice of 1 lime
- cilantro for garnish
- cooked brown rice for serving (optional)
In a large pot, place the peeled sweet potatoes and cover with water. Bring to a boil and let cook for about 20 minutes, until potatoes are soft enough to mash. Drain the excess water and allow to cool for at least 10 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat and set aside.
Mash the potatoes with a fork or potato masher. Add the chickpea flour, cumin, chili powder and salt then stir to combine. Using your hands, form the mixture into tablespoon-sized balls and place on the lined baking sheet. Lightly coat (or spray) each one with high heat oil then bake in the oven for 10-15 minutes, until light golden brown. Flip each one and bake for an additional 10-15 minutes.
Meanwhile, prepare the vegetables for the curry. In a skillet, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the ginger, garlic, peppers, and carrot, sprinkle with spices and cook for another 3-5 minutes.
Pour in the coconut milk and simmer for 5 more minutes. Add salt to taste (I use about 1/4 teaspoon). Remove from heat and stir in lime juice. Serve warm with cooked kofta and rice. Garnish with cilantro and enjoy!
*If you are unable to find chickpea flour you can also use oat flour. Or, for a grain-free option, you can sub a can of drained and rinsed chickpeas. If you use chickpeas, I recommend blending the potatoes and chickpeas together in a food processor (with seasonings) until well combined.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This looks amazing! I’ve never heard of kofta before, but all the ingredients sound so good. I’ve also never had a purple sweet potato, so I guess I have some work to do haha.
Purple sweet potatoes are amazing and I don’t make them enough. I love the idea to use them in kofta! This dish looks perfect for a cozy dinner and I’m going to make it soon!
The color of those sweet potatoes is so pretty. I’ve never heard of kofta before, but it sounds right up my alley!
I had totally never heard of kofta before but these look AMAZING! I just love that natural color of purple sweet potatoes :) Just beautiful!
I’ve never had kofta before but it kind of looks a little similar to falafel, which I love!! But I really have my eye on that turmeric curry… I loved all the flavors and spices you used! :)
It is kind of like falafel but with more of a potato texture. :)
I’ve never tried Kofta, Sarah, but why?? I love how you take inspired recipes and create them for us. This looks absolutely delicious! And I mean, anything curry, right? Time and long lists of ingredients don’t deter me… in fact, they draw me in. I’ll reserve these types of recipes for weekend nights when I can slow down and savor the process. And with this being freezer friendly, you get double the return! Love it!
I think you would love it, Traci! I was so excited to find purple sweet potatoes locally grown so I knew this one had to happen. :)
I LOVE how colorful this is!!
Love this! Was SO tasty and quick for a week night dinner!
Just curious- what is a serving size for each kofta?
& Do you know the kofta nutrition info?
I’m so happy you like it, Bridgette! I don’t have the nutrition info but if you copy and paste the URL of the recipe into MyFitnessPal.com it will give you that information. The serving size will depend on how many balls you got from the recipe and how many you are able to eat to fill you up. :)
Pingback: Monday Meal Plan (Week of May 14) – out of the black
I recently discovered your fabulous recipes, and was so excited. Question on the KOFTA….do purple sweet potatoes taste different than regular? I am pretty sure in my VERY little remote town, they are not in our stores. I will be anxious to find one, for sure.
Thank you! I’m so glad you found my site. :)
Purple sweet potatoes do have a different taste and texture. They’re a little firmer and more sweet, but regular sweet potatoes should work the same. The only thing I can think is the texture might be a little softer. Please let us know if you give it a try!
Pingback: 25 Purple Sweet Potato Recipes We Can’t Resist - Insanely Good