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coconut curry with vegan meatballs

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!
Prep Time 10 mins
Cook Time 35 mins
Servings 2 people


  • 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


  • 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


*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