📖 Instructions

1. Prepare the Rice: Cook rice according to package directions using either a rice cooker or a saucepan. I usually use basmati rice, but jasmine rice is a fine alternative. Set aside once cooked.
2. Mix the Meatball Ingredients: In a mixing bowl, combine the plant-based ground meat, breadcrumbs, chopped onion, minced garlic, grated ginger, curry powder, and salt. Mix well until all ingredients are evenly distributed. Don't add too much salt! Once I did that and it turned into a nightmare!
3. Form the Meatballs: Roll the mixture into small, bite-sized meatballs. Aim for about 1-inch in diameter. You should get approximately 20-24 meatballs from this mixture.
4. Brown the Meatballs: Heat coconut oil in a large skillet or wok over medium-high heat. Add the meatballs and brown them on all sides. This step is essential for adding flavor and texture to the meatballs. Don't overcrowd the pan; work in batches if necessary.
5. Prepare the Curry Sauce: Reduce the heat to medium. Add the diced tomatoes, coconut milk, soy sauce (or tamari for gluten-free), lime juice, and maple syrup to the skillet. Stir well to combine.
6. Simmer the Curry: Bring the curry sauce to a simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
7. Add the Meatballs to the Curry: Gently add the browned meatballs back into the curry sauce. Stir to coat the meatballs evenly with the sauce. Simmer for another 5-10 minutes to heat the meatballs through.
8. Garnish and Serve: Garnish with fresh cilantro or parsley. Serve the curried coconut plant-based meatballs hot over a bed of cooked rice. If you're feeling fancy, add a sprinkle of sesame seeds or a dollop of vegan yogurt. I sometimes add mango chutney, which gives a nice kick.