Meatless Christmas Curry

Serves 4
60 mins

Ingredients

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 water
  • 400g (1 tin) coconut milk
  • 5g soy sauce

 

Meatball glaze

  • 120ml maple syrup
  • 120ml soy sauce
  • 40ml rice wine vinegar
  • 2 tsp sesame seeds

Preparation

  1. 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.
  2. 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.
  3. Add the sweet potato, stir well and cover the pan and cook for 15 minutes. Stir frequently.
  4. 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 .
  5. Remove from the heat and season with the soy sauce. Leave to one side whilst you glaze the meatballs
  6. 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.
  7. Serve the meatballs and curry with steamed rice and a scattering of pomegranate seeds

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