Curried Savory Veggie Neatballs Recipes

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Steps:

• To make the"meat" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp.
• of the cayenne and 3/4 cup of the chopped onions.
• Shape into 1 1/2-inch balls.
• Heat 1 Tbsp.
• of the oil in a large skillet.
• Add the balls and brown on all sides, about 3 minutes.
• Remove from the skillet with a slotted spoon and drain on paper towels.
• To make the curry sauce, heat the remaining 1 Tbsp.
• oil in a skillet.
• Add the remaining onions and brown lightly.
• Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes.
• Add the tomato and simmer, stirring, for 2 minutes.
• Remove the pan from the heat and whisk in the remaining tofu.
• Add enough water to make a thick sauce.
• Carefully add the"meat" balls to the sauce and warm over low heat without boiling.
• Garnish with the parsley.

Steps:

• Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
• Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.