Vegetarian meatballs in curry sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 991, total fat 80 G., saturated fats 36 G., proteins 60 G., carbohydrates 5 G., fiber 1 G., cholesterol 242 mg, sodium 606 mg, sugar 1 G.

Any vegetable meatballs, store-bought or homemade, will work for this recipe. If frozen, thaw them first and then reheat them in a thick red curry sauce made with coconut milk. Serve as a main course or as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp coconut or other vegetable oil
1 cup chopped onion
1 tbsp. grated fresh ginger
1 clove garlic, minced
2 tablespoons red curry paste
1 can (400 g) coconut milk
2 tablespoons fish sauce
About 32 frozen vegetable meatballs, defrost
Juice of 1 lime
1/4 cup fresh cilantro leaves
2 tbsp chopped green onions

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut milk, curry paste, lime juice, cilantro

Cooking the dish according to the recipe:

Heat the onion in a medium saucepan over medium heat. Add the onion and cook until translucent, 7–8 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Stir. Bring the sauce to a simmer, cover, reduce the heat, and simmer for 10 minutes.
Add the meatballs and simmer for another 10 minutes. Turn off the heat, add lime juice, and transfer to a serving bowl. Sprinkle with cilantro and green onions.

Categories:

recipe / Vegetarian dishes / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Food Network - recipes / Indian cuisine

Similar recipes