⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Plant-based meat substitute
• 1/2 cup Breadcrumbs
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce
• To taste Salt and pepper
• 1 tablespoon Coconut oil
• 1/2 cup Onion, chopped
• 1 cup Carrots, chopped
• 1 cup Potatoes, cubed
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1-2 teaspoons (or to taste) Chili powder
• 1 can (13.5 oz) Coconut milk
• 1 cup Vegetable broth
• 1/4 cup Cilantro, chopped

📖 Instructions

1. First, let's get those meatballs prepped! In a large bowl, combine your plant-based meat substitute (I used Beyond Meat, but any brand will work!), breadcrumbs, finely chopped onion, garlic, soy sauce, and a little salt and pepper. Give it a good mix with your hands—it's a bit of a messy job, but worth it!
2. Next, gently roll the mixture into small, bite-sized meatballs. Don't pack them too tightly, or they'll become hard. Try to make them roughly the same size for even cooking.
3. Now for the curry itself! Heat a tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Once it's shimmering, add your chopped onions, carrots, and potatoes. Sauté them until the onions are translucent and the veggies are starting to soften—about 5-7 minutes. Stir occasionally to prevent burning.
4. Add in your spices! Stir in the curry powder, turmeric, cumin, coriander, chili powder (adjust to your spice preference!), and a good pinch of salt. Cook for another minute or two, stirring continuously, to toast the spices and release their wonderful aroma. This step really makes a difference, trust me!
5. Pour in the coconut milk and vegetable broth, bringing it to a simmer. Then gently add your plant-based meatballs to the curry. Make sure they are fully submerged in the liquid.
6. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender. Stir occasionally to prevent sticking, and to ensure even heating.
7. Once the curry is cooked, remove it from the heat and stir in your chopped cilantro (or other fresh herbs, if you prefer). You can use a blender or food processor to slightly puree some of the sauce, for a smoother consistency, but I personally like it with some texture.
8. Serve your delicious Plant-Based Meatball Curry hot, over fluffy rice or with naan bread. Garnish with extra cilantro and maybe a squeeze of lime—because why not?! Enjoy!

📝 Notes

• For extra flavor, try adding a pinch of garam masala or ginger.
• Feel free to adjust the amount of chili powder to your liking.
• Leftovers are great reheated!