Meatless Balls In Coconut Masala Curry


  • 15 Meatless Balls


  • 2 Large Onions Quartered
  • 3 Clove Garlic
  • 3 Tbsp Fresh Ginger, Crushed
  • 2 Tbsp Garam Masala
  • 1 Tbsp Turmeric
  • 1 Tbsp Cumin
  • 1 1/2 Tsp Ground Cloves
  • 1 1/2 Tsp Salt
  • 1/4 Tbsp Pepper Flakes
  • Small Bunch of Cilantro (Leaves & Stems)
  • 1 Handful Roasted Almonds
  • Juice of One Lemon


  • 2 Tbsp Olive Oil
  • 1 Cup Tomato Sauce
  • 1 Can 400ml Organic Coconut Milk
  • Salt & Pepper to taste

  • Prepare the Masala Paste : In a food blender, mix all ingredients until smooth.
  • Make the Masala Sauce : In a pan, heat olive oil and add 1/4 cup of masala paste. Let fry for a few minutes stirring with a wooden spoon.
  • Add tomatoes. Stir in coconut milk. Bring to boil.
  • Reduce the heat to medium and let cook for 10 minutes.
  • Add frozen meatless balls, and continue simmering covered for 10 minutes stirring occasionally.
  • Rectify seasoning. Do not overcook.

Top with finely chopped parsley leaves and toasted coconut chips. Serve over cooked basmati rice (infused with a cinnamon stick) and a hot naan bread.
Keep the rest of the masala paste for another use. Delicious for a veggie curry or a butternut squash curry.

Try this flavorful Indian inspired curry with a veggie twist. This meatless curry makes a wonderful winter dish for a family diner.