Meatball Tomato Curry
Indulge in a vibrant vegan curry night with this hearty meatball and tomato dish. Succulent plant-based meatballs are simmered in a fragrant Madras-spiced tomato sauce, perfectly balanced with ginger and garlic. Served with fluffy rice and rich coconut cream, it is a satisfying and flavorful dinner that comes together in one pan.
Instructions
- 1
In a large casserole dish, heat the vegetable oil (1.5 tbsp) over high heat. Fry the plant based meatballs (1 packet) for 5 minutes until golden. Remove and set aside.
- 2
Add the onion (1) and red bell pepper (1) to the pan, adding more oil if needed. Cook for 10 minutes until softened. Stir in the garlic cloves (2), ginger (1 cm), curry paste (70 g), and tomato puree (2 tsp). Cook for 1 minute to coat vegetables.
- 3
Pour in the chopped tomatoes (400 g) and 200ml of water. Bring to a boil, then simmer for 5 minutes. Return the meatballs to the pan and cook for a final 5 minutes. Top with coriander (15 g) and serve with basmati rice (300 g) and a dollop of coconut cream (4 tbsp).
Nutrition Facts
Per portion