Vegan Meatball Curry

Every Sunday, when I prep for the week, I usually cut up fruit as part of my weekly meals. This past Sunday, my husband cored the pineapple that we got from the store, and I thought that the leftover outer part was way too pretty to just toss in the garbage. So, I wanted to use it as a serving dish for a recipe, and that is just what I did! However, I had it in my mind that I wanted to make a special recipe for this to utilize it even better. Something a little spicy, a little sweet, flavorful and not too over powering at the same time.

Next, I thought what will pair perfect when combined with the juices of pineapple while being served in that beautiful pineapple cavity. Immediately, I could not think of anything better then a light and creamy curry base with a touch of sweetness. So I walked to my pantry and grabbed that first ingredient to make this recipe. It was coconut milk! From there, I decided to make this recipe vegan, and enjoyed the whole process from start to finish.

So here I am sharing this beautiful recipe with you. Enjoy!

Here's What You Need

For the Meatballs

• 2 cups chickpeas (cooked)

• 1/4 of a jalapeno

• 1 small carrot

• 1 tsp garam masala

• 1 tsp garlic powder

• 1 tsp turmeric powder

• Salt to taste

• 1/4 cup gluten-free flour

• Handful cilantro

• 1/4 cup water

• 3-4 cups olive oil for frying, or you can use air fryer

To make the Meatballs

1. Combine all the ingredients above (Except for the olive oil) in a food processer and pulse

2. Add water as needed while pulsing to create a dry dough like consistency

3. Once blended well, make into bite size balls

4. Fry till golden and crispy

5. Once done, set aside to cool

---

For the Curry

• 2 cups tomato (pureed)

• 1 & a half tbsp olive oil

• 2 tsp garam masala

• 1 tsp garlic powder

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• Salt to taste

• 2 cups coconut milk

• 1 tbsp lemon juice

• 1 tbsp honey

To make the curry

1. Heat olive oil in a pan on medium high and add pureed tomatoes

2. Add all the dry ingredients and stir for 1 minute

3. Add coconut milk and stir well then simmer for 3-4 minutes

4. Add lemon juice and stir for a few seconds, then add honey and mix it well

5. Simmer the curry for another 5 minutes then turn off heat and let it sit for a couple minutes

6. Fill the pineapple cavity with curry halfway then add a few meatballs

7. Add more curry and place the remaining meatballs and curry in the pineapple cavity as well

8. Garnish as you like and serve

I garnished the curry with mint leaves and a drizzle of coconut milk. You can serve it with rice or enjoy as it is. Hope you have fun making this recipe!