Beef Kofta Curry with Cauliflower Rice

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 1 lb ground beef, preferably 15-20% fat
• 1 medium medium onion, finely grated or minced
• 3 tbsp fresh cilantro, finely chopped (for kofta)
• 4 cloves garlic, minced (divided: 2 for kofta, 2 for curry)
• 2 tsp ground cumin (divided: 1 tsp for kofta, 1 tsp for curry)
• 1 tsp ground coriander (for kofta)
• ½ tsp smoked paprika (for kofta)
• 1½ tsp fine sea salt (divided: ¾ tsp for kofta, ¾ tsp for curry)
• ½ tsp black pepper, freshly ground (for kofta)
• 2 tbsp olive oil (for browning kofta)
• 1 medium medium onion, finely diced (for curry base)
• 1 tbsp fresh ginger, grated
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper (adjust to taste)
• 1 (14 oz) can crushed tomatoes
• ½ cup water
• 1 large head cauliflower, riced (or 4 cups pre-riced)
• 1 tbsp olive oil (for cauliflower rice)
• ¼ tsp fine sea salt (for cauliflower rice)
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 medium lime, cut into wedges (optional)

Instructions

1. Finely grate or mince 1 medium onion for the kofta.
2. Mince 2 cloves garlic for the kofta.
3. Finely chop 3 tbsp fresh cilantro for the kofta.
4. In a large mixing bowl, combine 1 lb ground beef, the grated 1 medium onion, 2 cloves garlic, minced, 3 tbsp fresh cilantro, finely chopped, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp smoked paprika, ¾ tsp fine sea salt, and ½ tsp black pepper. Mix gently with your hands until just combined. Don't overwork it or the kofta will be dense.
5. Roll the beef mixture into about 16 small meatballs, roughly 1½ inches across. They should be a bit larger than a walnut.
6. Heat 2 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Once shimmering, add the kofta in a single layer and brown on all sides, about 6 minutes total. They don't need to be cooked through yet, just nicely browned. Transfer to a plate.
7. While the kofta brown, finely dice 1 medium onion for the curry base.
8. Mince the remaining 2 cloves garlic for the curry.
9. Grate 1 tbsp fresh ginger.
10. In the same skillet where you browned the kofta, reduce heat to medium. Add the diced 1 medium onion and cook, stirring occasionally, until soft and golden at the edges, about 6 minutes.
11. Add the 2 cloves garlic, minced, 1 tbsp fresh ginger, grated, 1 tsp ground cumin, ½ tsp ground turmeric, and ¼ tsp cayenne pepper. Stir constantly for 1 minute until the spices smell toasted and fragrant.
12. Pour in the 1 (14 oz) can crushed tomatoes and ½ cup water. Stir well, scraping up any browned bits stuck to the pan. Add ¾ tsp fine sea salt. Bring to a simmer.
13. Nestle the browned kofta into the sauce, cover the pan, and simmer gently for 15 minutes, turning the kofta halfway through so they cook evenly and soak up the sauce.
14. While the curry simmers, prep the cauliflower rice. If using a whole head, cut 1 large head cauliflower into florets, then pulse in a food processor until the pieces are rice-sized. Don't overprocess or it will turn mushy. If using pre-riced, measure out 4 cups.
15. Wrap the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to wring out as much moisture as you can. This keeps it fluffy when you cook it.
16. Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add the squeezed cauliflower rice and ¼ tsp fine sea salt. Sauté, stirring frequently, for 5 minutes until tender and lightly golden in spots.
17. Chop 2 tbsp fresh cilantro for garnish.
18. Cut 1 medium lime into wedges.
19. Taste the curry and adjust salt if needed. Divide the cauliflower rice among four bowls, ladle the kofta and sauce over the top, and scatter with the 2 tbsp fresh cilantro, chopped. Serve with lime wedges on the side for squeezing.