Masala Veggie Meatball Curry
with Charred Courgette and Basmati Rice
This delicious Masala Veggie Meatball Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100 grams
Basmati Rice
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Rice
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Break up the plant-based burgers into a large bowl and combine with the garlic.
Using your hands, mix together well and shape into balls, 2 per person.
Place the plant-based meatballs onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm.
Pop the (now empty) pan back on medium heat with another drizzle of oil. Add the tomato puree, curry powder mix and korma curry paste, then fry for 30 secs.
Stir in the vegetable stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
When the plant-based meatballs are ready, gently stir them into the curry sauce along with the charred courgette. Taste and season with salt and pepper if needed.
Share the rice between your serving bowls and spoon over the curry to finish.
Enjoy!
