
Spiced Vegetarian Meatballs with Peanut and Tamarind Sauce
Ingredients
For the Sauce:
2 tbsp vegetable oil
1 tsp. cumin seeds
1 tsp. sweet paprika
¼ tsp. red chilli powder
1 onion, finely chopped
1 tbsp. tomato purée
½ jar The Spice Tailor Peanut and Tamarind Chutney
200ml coconut milk
300g Meat Free Meatballs
Method
- Fry the meatballs in a little oil for a few minutes until browned.
- Removed from the heat, drain the oil and leave on a plate with kitchen towel to absorb the excess oil.
- Fry the onion in some oil, and cook until golden brown.
- Add the tomato purée and stir well for a minute or so. Add the spices and a splash of water and cook for another 1-2 minutes. Stir in the chutney and coconut milk and a little splash of water and bring to a simmer.
- Add the veggie meatballs to the sauce and partially cover the pan with a lid. Lower the heat and gently cook for 15-20 minutes until the meatballs are cooked through and the sauce has thickened. Serve while still hot.
Products Offered in consideration for review
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