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Vegan meatball and tomato spiced curry recipe

75 ratings

Have a vegan curry night with this meat-free balls and tomato spiced curry recipe. Simmer Tesco Plant Chef Meat-free Balls in a Madras-spiced tomato sauce and serve with fluffy rice and coconut cream for a hearty vegan dinner. See method

Serves 4
10 mins to prepare and 30 mins to cook
322 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1-2 tbsp vegetable oil
1 x pack Tesco Plant Chef 'Meat-free balls'
1 onion, sliced
1 red pepper, deseeded and thickly sliced
2 garlic cloves, finely chopped
1cm piece ginger, peeled and finely chopped
70g pot Madras curry paste
2 tsp tomato purée
400g tin chopped tomatoes
15g coriander, chopped
Rice and coconut cream, to serve (optional)

Perfect with:

Tesco Plant Chef Meat-free Balls
Packed with pea protein, seasonings and spices

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1345kj
322kcal 16%
Fat
18g 26%
Saturates
4g 22%
Sugars
11g 12%
Salt
2.4g 40%

of the reference intake
Carbohydrate 23.8g Protein 15.5g Fibre 5.7g

Method

In a large casserole dish, heat the oil over a high heat. Add the meat-free balls and fry for 5 mins until lightly golden all over, then remove and set aside.
Add the onion and pepper to the pan, adding a little more oil if needed. Cook for 10 mins until starting to soften. Add the garlic, ginger, curry paste and tomato purée. Stir to coat the veg and cook for 1 min. Pour over the tomatoes and top up with 200ml of water.
Bring to the boil, then reduce the heat to a simmer and cook for 5 mins. Return the meat-free balls to the pan and cook for a further 5 mins. Scatter with the chopped coriander to finish and serve with rice and a spoonful of coconut cream, if you like.