Go Back
+ servings
Overhead shot of vegan meatball curry with cumin rice and onion tomato raita and a green napkin
Print Recipe
5 from 6 votes

Vegan Meatball Curry

This easy vegan meatball curry has the most addictive, spicy tomato coconut sauce. Ladle it over a bowlful of cumin rice or scoop it up with a naan for a tasty and satisfying meal you'll remember long after you've licked every last bit up. A one-pot, gluten-free and soy-free recipe.
Prep Time10 mins
Cook Time20 mins
Course: Lunch/Dinner, Main Course
Cuisine: Indian fusion, Indian Vegetarian
Diet: Vegan, Vegetarian
Keyword: meatball curry, vegan meatball curry
Servings: 6 servings (four meatballs per person)
Calories: 353kcal


  • Large, wide saucepan


  • 2 teaspoon vegetable oil (divided)
  • 24 vegan meatballs (approx)
  • 1 medium onion (chopped)
  • 3 medium tomatoes (chopped)
  • 4 cloves garlic (chopped)
  • 1-inch knob ginger (chopped)
  • 1 teaspoon mustard seeds
  • A generous pinch asafetida
  • 2 green chili peppers (slit down the middle, optional. If you don't want much heat skip these and simply use the cayenne)
  • 2 sprigs curry leaves (coarsely chopped)
  • 1 teaspoon cayenne (use less or more based on your preference and tolerance for heat)
  • 2 teaspoon paprika (this is mainly for color, so skip if you don't want to use it)
  • ½ teaspoon turmeric
  • 1 heaping tablespoon ground coriander
  • 13.5 fl oz coconut milk (full fat, from the can, divided)
  • 1-2 tablespoon garam masala
  • Salt to taste
  • 2 tablespoon cilantro (for garnish)


  • Heat 1 teaspoon of vegetable oil in saucepan. Add the meatballs to the pan in a single layer and brown them on all sides. Remove to a plate and set aside.
  • While the meatballs are browning, blend the tomatoes, onions, ginger and garlic in the blender. Don't add any liquid to blend--there is enough liquid in the tomatoes and onions.
  • To the saucepan where you browned the meatballs, add the remaning 1 teaspoon oil.
  • Add the mustard seeds and asafetida and wait for the mustard to sputter.
  • Add curry leaves and green chili peppers, if using. Stir-fry for a few seconds.
  • Add the tomato onion paste and powdered spices--turmeric, cayenne, paprika, if using, and ground coriander. Mix well. Let the paste cook down until most of the liquid has evaporated and it's a few shades darker.
  • Add half the coconut milk (stir the milk in the can first) and a cup of water. Bring to a boil and cover the pot. Let the sauce cook about 10 minutes or until you see specks of oil on the top. The sauce should not have a raw or bitter flavor.
  • Lower the heat, add the garam masala and the remaining coconut milk. Check for salt.
  • Place the meatballs in the curry sauce and turn around to coat. Let the coconut milk warm through and turn off the heat before it comes to a boil.
  • Garnish with cilantro. Serve hot.


  • Nutrition info is for a curry made using my vegan air fryer meatballs. The numbers swill change based on the brand of recipe for vegan meatballs you use.


Calories: 353kcal | Carbohydrates: 28g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Sodium: 15mg | Potassium: 351mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 3mg