Easy vegan meatball curry with a delicious spicy tomato coconut sauce, serve it over a bowlful of rice or scoop it up with naan for a tasty and comforting meal. You can use any vegan meatballs you like–storebought or homemade. I did mine with chickpeas and a combo of aromatics.
No matter what kind of meatball your using, better pan-fried them with brown spots taste fantastic, and they hold up better in the curry.
The sauce for these meatballs could not be more straightforward.
Using the same saucepan where you fried the meatballs, sputter a few mustard seeds and curry leaves, removing the meatballs to a plate first. Then, blitz up tomatoes, onions, ginger, and garlic. Splash it all into the saucepan. Add powdered spices like turmeric, cumin, cayenne, paprika, and ground coriander. Mix and let it cook until the tomatoes and onions get darker and part of the liquid has evaporated.
Add half a cup of coconut milk and a cup of vegetable stock. Let it come to a boil, then cook and cover the curry. Taste and make sure nothing tastes raw, and rectify salt. Always thin out the curry to your liking. Garnish with fresh thai basil leaves, red chilis, and serve.