Ingredients
1 bag of Quorn Swedish style meatballs
5 tbsp olive or vegatable oil
500ml vegetable stock
2 onions finely chopped
1/2 inch - 1cm fresh ginger finely chopped
2 garlic cloves finely chopped
1 tsp ground coriander
1/4 tsp ground turmeric
1 bay leaf
1 tsp chilli powder
1/2 tsp garam masala
200 grams tinned chopped tomatoes
2 tsp fresh coriander chopped
 

Quorn meatball curry - Serves 4

 

This recipe is adapted from a soya kofta curry with Quorn meatballs working well as a replacement for the koftas. It can be medium to hot in strength depending on how much chilli powder you use. I like it hot personally.

Heat the oil in a wok or cooking pot and fry the onion until brown, just be careful not to burn the onion though as this will make the curry bitter. Add the ginger, garlic, cinnamon stick, bay leaf, turmeric and coriander powder then fry for 2 minutes. Add the chilli and garam masala and cook for a few seconds before adding the tomatoes. Fry on a fairly high heat for a further 2 minutes then reduce the heat. Add the meatballs and half the stock, bring to the boil then simmer for 10 minutes or so adding more stock if required.

Sprinkle with coriander and serve with rice or Indian bread.

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