Vegan Meatballs In Curry Sauce
Plant-based meatballs are cooked in a traditional Indian curry sauce; Preparation is easy, and the result is excellent and filling. Serve with chopped cilantro and white rice! For crunchiness, those who don't fear the wrath of the gods - feel free to add a handful of chopped peanuts.
Ingredients
Curry Sauce
- 2 Tablespoon mild oil canola, etc. .
- ½ tsp cumin seeds
- ½ tsp mustard seeds black or yellow
- ½ tsp coriander seeds optional
- 1 medium red onion, chopped
- 3-5 cloves minced garlic
- 2 tsp minced ginger
- ½ green chili, chopped optional, by taste
- 150 gram chopped tomatoes a little less than a cup
- 1-2 Tablespoon ketchup by taste
- 1.5 cups boiling water
- ½ cup Coconut milk 18% fat
- 2 Tablespoon curry powder
- ⅛ tsp ground cardamom optional
- ¼ tsp fenugreek powder optional
- salt by taste
- ½ cup frozen green peas
Vegan Meatballs
- 340 gram plant-based ground meat such as beyond
- 1 clove minced garlic
- 1 Tablespoon almond butter or tahini
- 1 Tablespoon mild oil such as canola
- ⅛ tsp curry powder
- ½ tsp paprika
- ⅛ tsp ground ginger
For Serving
- fresh cilantro
- chopped roasted peanuts optional
- white rice
Instructions
Curry Sauce
- Heat oil in a large skillet or wok over low heat, add cumin seeds, mustard seeds, and coriander seeds, and fry for a few seconds.
- Add onion, garlic, ginger, and green chili. Fry for a few minutes until the onion becomes translucent.
- Add tomatoes, ketchup, and boiling water and cook for five minutes on a medium heat, stirring occasionally.
- Transfer the sauce to a blender and grind until it becomes smooth
- Return the sauce to the pan, add coconut milk, salt, curry powder, cardamom, and fenugreek, and taste and adjust seasoning if necessary. Bring to a boil and reduce to a small-medium heat. Cook for a minute or two; add a little water if necessary.
Vegan Meatballs
- Mix all the ingredients well in a bowl; make balls the size of a ping pong and carefully add them to the sauce.
- Bring to a boil, and lower the heat until the sauce bubbles gently. Cook uncovered for 5 minutes. After five minutes, carefully turn the meatballs with a spoon and cook for another 5 minutes. Remove from the heat.
- Drain the peas and sprinkle them over the sauce.
For Serving
- Sprinkle chopped cilantro and roasted peanuts; Serve with White Rice
Notes
If you are in a hurry, you can skip the blender phase. But keep in mind that this step yields a smoother sauce.
Tried this recipe?Let us know how it was!