Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan meatball and tomato spiced curry recipe

10 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

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

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.

See more Vegan recipes