Quick curry with plant-based meatballs

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It’s Friday!

Here is a ridiculously easy recipe for those dinners you really do not want to put so big effort on cooking but still want to eat tasty and healthy food. Not to forget our precious environment. And who wouldn’t love great curry anyways. The reason why this recipe goes fast to cook is ready made vegan meatballs from Hälsans kök. I like their taste and consistency. If you want to spend more time on cooking you can always make your own meatballs! My recipe for vegan meatballs you’ll find from here.

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Quick curry with plant-based meatballs

4 portions basmati rice
300g Hälsans kök veganska bullar
2,5dl Oatly iMat cooking cream
1 tbsp curry powder
2 tsp turmeric powder
1 tsp cumin (spiskummin på svenska, juustokumina suomeksi)
1 tsp cinnamon powder
5 dried coriander seeds
1–3 tsp cayenne pepper (depends on how much heat you prefer)
1 vegetable bouillon stock
1dl water
fresh cilantro
oil to fry

  1. Start cooking the rice after the instructions in the package and crush the coriander seeds with a mortar
  2. Set the pan on medium heat and add oil and the frozen vegan meatballs
  3. Fry the vegan meatballs the for couple of minutes and then add the curry powder, turmeric powder, cumin and cinnamon powder on the same pan with and stir until mixed
  4. Pour in the cooking cream, add the crushed coriander seeds and the cayenne pepper. Crumble the vegetable bouillon stock and add in the sauce and stir. Let the sauce sauté for 5 to 10 minutes
  5. Add water if the sauce looks too thick. Check the taste and add pepper. Salt if needed
  6. Decorate with fresh coriander leaves and serve with vegan Raita (Indian yoghurt sauce)
    Processed with VSCO with 6 preset

Have a great last weekend of September!

Remember to follow my account on Instagram @surt.sa.raven



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