Vegan Meatball Curry

5 from 10 votes

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

Cook Time20

Total Time30

Course: Lunch/Dinner, Main Course

Cuisine: Indian fusion, Indian Vegetarian

Diet: Vegan, Vegetarian

Servings: servings (four meatballs per person)

Calories: 353kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large, wide saucepan

Ingredients

2 teaspoon avocado oil or any neutral 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 tbsp 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)

Instructions

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.

Notes

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

Nutrition