Go Back
Print Pin
5 from 1 vote

Vegan Eggplant Kofta in Coconut Korma

Spiced eggplant meatballs simmered in a coconut korma sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4


  • 2 12.5 oz jars Maya Kaimal Coconut Korma Simmer Sauce
  • 2 lbs eggplant 2-3 medium eggplant, diced into 1 inch cubes
  • 1 cup breadcrumbs
  • 1 tbsp ginger grated, or 1/4 tsp ground ginger
  • 1 tbsp garlic crushed, 3 large cloves
  • 2 tbsp jalapeno finely diced, seeds removed for less heat
  • 1/2 cup cilantro tightly packed
  • 1/4 cup cashew butter or nut butter of choice
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt or to taste
  • 1 package Maya Kaimal Perfectly Plain Surekha Rice for serving
  • 2 tbsp toasted coconut flakes for garnish, optional


  • Preheat oven to 375 degrees.
  • Heat 4 tablespoons of olive oil in a large skillet.
  • When hot add diced eggplant. Saute eggplant on medium heat for 8-10 minutes until the eggplant softens, and starts to caramelize.
  • Add diced jalapeno, garlic, ginger, salt, cumin, and coriander.
  • Saute on medium-low until the vegetables are cooked through, and spices have bloomed.
  • Remove from heat, and set aside to cool.
  • Once cool, place eggplant mixture in a food processor with cilantro and cashew butter. Pulse 3-4 times then scrape down the sides.
  • Add 1/3 cup of breadcrumbs, and pulse again. Repeat until the breadcrumbs are incorporated, and the kofta mixture comes together.
  • Before rolling out the kofta meatballs pour some oil out into a bowl, and coat hands to make forming the balls easier.
  • Use a large spoon or ice cream scoop to form the meatballs, and place on a baking sheet. Re-oil hands after every 2 meatballs. You will have around 16 meatballs.
  • Bake for 25-30 minutes until meatballs are golden brown and crispy on the outside. Set aside to cool for a few minutes before removing from tray.
  • Heat Coconut Korma Indian Simmer Sauce in a large skillet. Place eggplant kofta in sauce right before serving. Garnish with toasted coconut and chopped cilantro.