I love Indian food.

I mean I really love Indian food! Back in collage there was this amazing vegetarian India buffet near campus where I was eating lunch at least once a week. It is interesting to note that my earthy friends were typically so down for Indian buffet, but several of my “non-hippy” friends just couldn’t stand the smell of Indian food. If the smell bothers you, it means you probably aren’t use to the scent of curry, which is an amazing Indian spice blend that tends to have a lingering odor. The blend usually consists of hot pepper, cumin, coriander, & turmeric with endless varieties throughout the Asian continent. Not only is it deliciously flavorful, it is an incredibly healing spice as you can well imagine.

Some of the numerous benefits of sprinkling curry powder into your food includes stimulating the immune system, improving bone health, reducing risk of bacterial infections, improving digestion, relieving inflammation, reducing cognitive decline with age, and reducing the risk of cancer and heart disease. That is no joke! So worth getting over your aversion to the smell and incorporate some curry powder into your diet.

Since going raw, I have been hankering for a good and spicy Indian dish that I could make raw and would keep that authentic texture and taste.

This is it.

Kofta balls, if you’ve never heard of them before, are traditionally prepared as a meat dish that is ground up, mixed with spices, and rolled into balls and then served with a spicy curry sauce on top. This raw vegan version has the same warming qualities, ideal texture, and savory taste without all that meat.

Here ya go:


For Kofta Balls

3 cups sunflower seeds, soaked and sprouted

1 cup almonds, soaked

handful fresh parsley

handful fresh cilantro

2 teaspoons curry powder

1 teaspoon cumin

1/2 teaspoon cayenne

1 zucchini

4 cloves of garlic

1/2teaspoon Celtic sea salt

1/2 teaspoon coriander

1 inch piece of fresh ginger root

pinch cinnamon

1 teaspoon raw honey


For the sauce:

3 tomatos

1/2 zucchini

1/4 cup tahini

1/4 cup vegan cheese (sunflower seed cheese)

1 teaspoon curry powder

1/4 teaspoon cayenne

3 cloves of garlic

1/2 teaspoon paprika

handful of fresh cilantro

1/2 teaspoon Celtic sea salt

2 tablespoons raw honey

juice from 1/2 a lime



Put Kofta Ball ingrediants into a food processor until thoroughly processed.

Then, laying out your dehydrator trays, form the mush into medium size balls and place onto dehydrator sheets for 6 hours. 3 hours in, come back and flip the balls over to ensure a consistent texture throughout.

When the balls are almost ready, mix all the curry sauce ingrediants into a high-speed blender and blend up until creamy and smooth.

Lastly, pour sauce over the warmed up Kofta Balls and enjoy! This typically serves 5

And there you have it! Classic Indian dish made raw, vegan, and yummy just like that!

For my balls, I decided to spiralize some zucchini and make a pasta and serve the Kofta Balls on top. I also drenched mine in that sauce because it is just so good! Finally, I garnished mine with a sprig of fresh cilantro.

Note about the vegan cheese. You can use a store-bought vegan cheese but making your own is ideal. You can find the awesome recipe for home-made vegan cheese that my girl Kait made and that I used in this recipe here.

If you have been missing your favorite Indian dishes since going raw vegan, fret not. There is hope!  Who would have thought you could make a raw vegan version of a predominately meat based recipe that takes just as good, if not better than the original? Just play around and get creative with your substitutions!

Share with us your favorite raw vegan Indian dishes below. I’m dying to know what you come up with!