Vegan Meatball Coconut Curry


  • 1 tbsp olive oil
  • 2 tbsp yellow curry paste (here Thai Kitchen)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 2 tbsp mango curry sauce (here VH)
  • 1 tbsp brown sugar
  • 1 can 400 ml of coconut cream
  • 1 pack of Alternative Kitchen Veggie Meatballs
  • Salt and pepper to taste

In a pan, heat the olive oil and add the curry paste and spices. Let cook for 3-4 minutes.
Add the mango curry sauce, brown sugar and coconut cream. Let simmer for 10 minutes.
Add the Alternative Kitchen veggie meatballs and cook for 5 minutes.

Serving suggestion : Serve with jasmin rice, peas and roasted carrots + squash (see below). Top with fresh coriander leaves.
For the Roasted Carrots + Squash : Cut the Carrots and Squash in cubes and mix in ½ tsp of 5 spices, 1 tbsp olive oil, 1 tbsp maple syrup, salt and pepper to taste. Bake at 425 F for 25 minutes.