Vegan meatball and tomato spiced curry recipe

Vegan meatball and tomato spiced curry recipe

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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 BallsPacked with pea protein, seasonings and spices 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

  1. 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.
  2. 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.
  3. 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

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