Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 1 large onion, peeled and chopped
- 2 large capsicums, red and green, cored and chopped
- 300grams vegan meatballs
- 5centimeters ginger, peeled and grated
- 2 cloves garlic, peeled and minced
- 4tablespoons curry paste
- 400grams chopped tomatoes
- 3tablespoons coriander, fresh, chopped
- 1 lime, chopped into wedges
Description
This quick vegan meatball curry couldn't be simpler to whip up for a meat-free feast.
Method
Step 1 of 3
Heat half of the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Remove and set aside. Add the rest of the oil, onions and capsicums and cook for 6-7 minutes.
Step 2 of 3
Stir in the garlic and ginger and cook for 1 minute. Stir in the curry paste and cook for 1 minute. Pour over the chopped tomatoes and half a tin of water, bring to the boil, reduce the heat, add the meatballs back into the pan and simmer for 5 minutes, until the sauce has thickened.
Step 3 of 3
Serve with chopped coriander on top and lime wedges on the side.
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