Vegetarian Kofta Curry

cooking.nytimes.com

I'm only posting recipes I've made. Any changes or tweaks are noted in the description. Most recipes listed are vegan, but not all - I like to play with non-vegan recipes and plant-ify them.

4 garlic cloves

1 (2-inch) piece fresh ginger, peeled

2 green chiles (such as jalapeño or serrano), stems removed

1 (14-ounce) can black beans, rinsed and drained

4 spring onions or scallions, trimmed and chopped

1 bunch fresh cilantro, chopped, 1 tablespoon reserved for garnish

1 bunch fresh mint, chopped, 1 tablespoon reserved for garnish

½ cup bread crumbs

1 egg

1 teaspoon garam masala, plus more for garnish

½ teaspoon red chile powder

1 teaspoon sea salt, plus more as needed

½ cup neutral oil, such as canola or grapeseed

1 medium white onion, finely chopped

8 to 10 ripe Roma tomatoes (about 3 pounds) or 1 (28-ounce) can crushed tomatoes

1 teaspoon ground coriander

1 teaspoon ground cumin

Black pepper

Directions at cooking.nytimes.com

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