VEGAN MEATBALLS CURRY
VEGAN MEATBALLS CURRY
Vegan Meatballs Curry
Serving: 2
Ingredients:
400 gram Vegan mince
100 gram Courgette – sliced
5 gram Coriander
5 gram Basil leaves
200ml Thai coconut milk
3 tablespoon Vegan Thai Red Curry paste
2 tablespoon Vegetable oil
1 tablespoon Breadcrumbs
1 teaspoon Soy sauce
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic powder
1/4 teaspoon Ground white pepper
Method
-Pre-heat the oven to 200 Celsius.
-Put the chilled meat-free mince, salt, garlic powder, pepper, breadcrumbs and half teaspoon of sugar in a mixing bowl. Mix all the ingredients together by hand. Shape the mixture into your preferred size of meatballs.
-Bake the meatballs for 20 minutes.
-Gently fry the vegan Thai curry paste in the oil until infused. Usually, it will take about 4-5 minutes.
-Add the courgette and fry for a further 2 minutes. Then carefully pour 100ml of the coconut milk and bring it to a boil. Simmer for 5 minutes.
-In goes the rest of the coconut milk, sugar and soy sauce, bring it to a boil. Put the meatballs and basil leaves into the sauce and simmer for approx 2 minutes.
-Garnish with coriander and serve immediately with Thai Jasmine rice.
Tips:
-Make sure you get the vegan mince from the chilled aisle which tends to have a meat-free mince that shapes easily.
-I use the homemade vegan Thai red curry paste which is fresh and easy to make.
-I love having this Vegan Meatballs Curry with Brown Thai Jasmine rice as it tended to have a slightly nutty taste and more texture which goes well with the velvety Thai coconut milk. Happy Cooking!
