For the meatballs mix all the ingredients together, shape into meatballs the size of table tennis balls (about 20g each). Place on a baking tray and cook in the oven at 180C for 10 minutes. Leave to rest.
Heat the veg oil in a pan over a low heat. Add the onion, garlic, turmeric, chilli and ginger and gently sweat for 10 minutes, stirring regularly.
Add the sweet potato, stir well and cover the pan and cook for 15 minutes. Stir frequently.
When the sweet potato is starting to soften add the coconut milk and water, stir well and leave to simmer for 20 minutes until the potato is tender .
Remove from the heat and season with the soy sauce. Leave to one side whilst you glaze the meatballs
Place all the glaze ingredients (except for the sesame) in a pan that’s big enough to hold all of the meatballs and place over a medium heat. Heat until the sauce is bubbling and has reduced by a third then add the meatballs and cook for a few minutes stirring regularly until the meatballs and nicely coated with the glaze, add the sesame and mix well.
Serve the meatballs and curry with steamed rice and a scattering of pomegranate seeds
For the meatballs
400g Meatless Farm Meat Free Mince
30g potato flour (available at most major supermarkets usually in the free from section)
1 tsp garlic powder
40g vegetable oil
20g light soy sauce (use tamari to keep it gluten free)
2 tsp miso
For the curry
1 tbsp veg oil
1x white onion, diced
40g (thumb sized) piece of ginger, finely chopped
5x garlic cloves, finely chopped
50g fresh turmeric, peeled and finely chopped
1x red chilli, sliced
1kg sweet potato, peeled and chopped into 1 inch pieces
400g (1 tin) coconut milk
5g soy sauce
120ml maple syrup
120ml soy sauce
40ml rice wine vinegar
2 tsp sesame seeds
Hay mucho más de donde vino.
¿Por qué no probar algunas de estas recetas?