Coconut Curry with Vegan Meatballs
A creamy coconut curry with vegan meatballs and courgette noodles. Golden, warming and perfect for a simple but indulgent meal. Vegan friendly and easy to swap out ingredients. If you want to add basmati rice to serve on the side, feel free!
Ingredients
- 1 tbsp oil
- 1 large shallot finely diced
- 4 cloves garlic finely diced
- 1 tsp tamari
- 1 thumb size piece of ginger finely chopped
- 250 g vegan meatballs
- 400 g tinned tomatoes or 250g Passata with 100ml water
- 400 g full fat coconut milk
- One red pepper thinly sliced
- 1 tsp mustard seeds
- 1/2 tsp cumin powder
- 1/2 tsp turmeric
- 2 dried Birdseye chilli mild
- 1 courgette peeled with a serrated julienne peeler
- Salt & pepper
Instructions
- Drizzle a glug of olive oil into a large pan, add the finely chopped shallot, mustard seeds and bursdseye chillies and fry for 4 minutes
- Add the ginger, chilli and garlic to the pan and continue to fry for a further few minutes before adding the pepper and vegan meatballs and tamari*
- After a few minutes add the chopped tomatoes or Passata and coconut milk, and reduce to a low simmer, add the cumin, turmeric, salt and pepper and pop a lid on top so the meatballs can cook (around 15-20 mins)
- If the curry is looking a little thick, add a ladle of water to loosen it up, taste test adding a little more spice if needed
- In the meantime prepare the courgette, check if the vegan meatballs are cooked through then add the courgette noodles and heat through for 3-4 minutes just to soften slightly
- Serve and enjoy
Notes
*if you’re using frozen meatballs, I’d suggest baking them in the oven whilst cooking the curry for around 12-15 mins before adding to the curry to finish cooking
*if you’re adding rice noodles to bulk out this dish, add to the pot along side the courgette noodles