Ingredients

The following ingredients have 6 Servings
  • 2 tsp vegetable oil ((divided))
  • 24 vegan meatballs ((approx))
  • 1 medium onion ((chopped))
  • 3 medium tomatoes ((chopped))
  • 4 cloves garlic ((chopped))
  • 1-inch knob ginger ((chopped))
  • 1 tsp 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 tsp cayenne ((use less or more based on your preference and tolerance for heat))
  • 2 tsp paprika ((this is mainly for color, so skip if you don't want to use it))
  • 1/2 tsp turmeric
  • 1 heaping tbsp ground coriander
  • 13.5 fl oz coconut milk ((full fat, from the can, divided))
  • 1-2 tbsp garam masala
  • Salt to taste
  • 2 tbsp cilantro ((for garnish))

Instruction

  • Heat 1 tsp 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 tsp 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.