vegan meatballs in a curry sauce

Hi guys, so with the popular demand I am writing this recipe before the other recipes which were on my list of recipes to post on my blog.

NOTE : Please note that this following curry recipe is for my taste buds, feel free to change up any ingredients and adjust the taste.

Serving size: 2

prep and cook time: 30 min

INGREDIENTS - MEATBALLS

1 can of chickpeas ( you can use freshly boiled chickpeas as well)

2 cloves of garlic

1 large carrot boiled

2 tbsp of cornstarch

1 tsp chilli flakes

salt and pepper

few sprigs of coriander leaves

1/2 green chilli

olive oil spray bottle or few sprays of olive oil

INGREDIENTS FOR CURRY

1 large onion finely chopped

2 garlic cloves crushed

curry leaves loads

1 cinnamon stick

few cardamom pods crushed

1 tbsp of curry powder

1 tbsp of chilli flakes

1 cup of coconut milk

1/2 cup water

1 tsp of grated ginger

2 green chillies chopped

METHOD

1. In a food processor, add all the meatball ingredients ( except for the olive oil) and blitz until it creates thick coarse texture. Taste test, add salt if needed or any other seasoning,

2. Now, using gloves, make balls shaped meatballs.

3. In a tray, add a wax paper or a baking sheet and add all the meatballs and spray with olive oil leave in the refrigerator for 10 min.

4. Now, in a skillet, add the curry ingredients and let the coconut milk boil along with the other curry ingredients. You will get a thick curry and the colour will change and will give an amazing aroma; turn off the heat.

5. In another skillet, add few sprays of olive oil in high heat, add three meatballs at a time and sear both sides. They will look crusted and seared.

6. Now, slowly place them in the curry sauce and bring the curry to a slow boil while stirring and not breaking the meatballs!

note: you can sautee the onions and garlic before adding the coconut milk too, I wanted to avoid unnecessary oil for this recipe hence I didn’t do that.