Vegan meatball and tomato spiced curry recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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)
Each serving contains
- Energy
- 1345kJ 322.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 2.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 23.8gProtein 15.5gFibre 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
