Saucy vegan Thai coconut curry meatballs is a plant-based take on a home-style dish. As always, when a dish requires a curry backdrop, I rely on readymade Indian simmer sauces, since these miracles in a jar do the job much better than the average Western cook can to create amazingly complex flavors.
This luscious dish is on the table fast. As in the original recipe, a generous amount of rich coconut curry envelopes hearty meatballs — plant-based in our case.
About Indian simmer sauces: These amazing sauces are available in the Asian foods aisle of well-stocked supermarkets. Choose a dairy-free variety like Jalfrezi or Rogan Josh. Madras Curry is also usually dairy-free, and that’s your ideal choice if you want a spicier effect.
Meatless meatballs: Feel free to make this recipes super quick and easy by using any of the amazing plant-based meatball brands available. Some brands available to choose from: 365, Aldi’s, Beyond, Gardein, Green Cuisine, Lightlife, Morningstar, and Yves. There are likely other store brand as well.
Complete the meal: Have plenty of rice, quinoa, or couscous ready to absorb the plentiful delectable sauce. A simply steamed green vegetable (broccoli or green beans are great with this) and/or a simple salad are all you need to round out the meal.
Recipe adapted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted by permission. Photographs by Hannah Kaminsky, BittersweetBlog.com.
Coconut Curry Sauce
- 1 cup Indian simmer sauce (see Note)
- 1 cup coconut milk
- 1/4 cup smooth peanut butter
- 2 teaspoons grated fresh or squeeze-tube ginger 1 teaspoon sriracha or Thai red curry paste, or more to taste
- Juice of 1/2 lime
- 2 tablespoons neutral vegetable oil
- 12- to 16-ounce packaged plant-based meatballs, or 1 recipe or homemade (see links in Notes)
- 1 medium onion, quartered and thinly sliced
- 1 medium red bell pepper, cut into long, narrow pieces
- A few sprigs of cilantro leaves, plus more for serving, if desired
- 1 cup fresh mung bean sprouts, optional
- Hot cooked rice, quinoa, or couscous
- Lime wedges
- Sriracha or other hot seasoning, optional
- Combine the ingredients for the sauce in a mixing bowl and whisk together.
- Heat the half of the oil in a wide skillet. Add the meatballs and sauté over medium heat, turning occasionally, until most sides are crisp and golden-brown. Remove to a plate or bowl.
- Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until both are golden.
- Pour the sauce into the skillet and let it come to a simmer. Add the meatballs to the skillet and cook for a few minutes longer over low heat, until the sauce thickens around them.
- Scatter the cilantro and optional bean sprouts over the meatballs and sauce. Serve at once over hot cooked grains, garnished with lime wedges. Pass around extra hot sauce as well if you’d like, for those who’d like more heat.
Indian simmer sauces are available in the Asian foods aisle of well-stocked supermarkets. Choose a dairy-free variety like Jalfrezi or Rogan Josh. Madras Curry is also usually dairy free, and that’s your ideal choice if you want a spicier effect.
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