Craving a dish that's both comforting and exciting? My friend, look no further! These Curried Coconut Plant-Based Meatballs with Rice are a flavor explosion that will transport your taste buds to a tropical paradise. They're also super easy to make, even on a busy weeknight. And lets be honest, who doesnt love easy.
I remember once trying to make regular meatballs for a potluck, and they turned out so dry and bland! That's when I decided to experiment with plant-based alternatives and bold flavors. After a few attempts, I stumbled upon this recipe, and it's been a family favorite ever since. The combination of savory curry, creamy coconut milk, and tender plant-based meatballs is simply irresistible. Its amazing that something so delicious can be so simple.
So, gather your ingredients, put on some music, and let's get cooking! Trust me, this recipe is a game-changer. You will love it. And the best part? It's completely plant-based, so you can enjoy it guilt-free. What more could you ask for?
Required Equipments
- Large skillet or wok
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Rice cooker or saucepan
Curried Coconut Plant Based Meatballs with Rice: Frequently Asked Questions
Curried Coconut Plant Based Meatballs with Rice
Savor the taste of the tropics with these flavorful Curried Coconut Plant-Based Meatballs served over fluffy rice. This easy-to-make, plant-based dish combines savory meatballs with a creamy, aromatic curry sauce.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
📝 Notes
- For a richer flavor, try toasting the curry powder in a dry pan for a minute or two before adding it to the mixture.
- If you like your curry spicy, add a pinch of cayenne pepper or a chopped chili to the sauce.
- Feel free to add other veggies like bell peppers, spinach, or peas to the curry.
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 28g
Carbohydrates: 40g
Fiber: 8g
Calcium: 80mg
