Spicy bean balls with tomato curry sauce

Servings: 4 Prep time: 40
Difficulty: Medium Cooking time: 15
Author: My Dairy-Free Dream Total time: 55

This delicious vegan dish is warming and comforting and makes a perfect family meal. You can prepare the bean balls and sauce in advance ready for reheating when needed. Delicious served with rice or pasta this is sure to be a bit hit with the children.

Ingredients

1tbsp Mild Curry Paste
2x410g cans butterbeans, drained and rinsed
115g/4oz wholemeal breadcrumbs or gluten free breadcrumbs
1 garlic clove, crushed
½ onion finely chopped Freshly ground black pepper
1 tbsp olive oil Tomato Cream Sauce
2 tbsp curry paste
1 tsp grated fresh root ginger
6 tomatoes, chopped
200ml Rice Dream or Oat Dream
1 tbsp cornflour
2 tsp xylitol
1 tbsp lemon juice
Flaked almonds to serve
Chopped coriander leaves to serve

Method

  1. Place the curry paste and beans in a food processor and process until smooth.
  2. Add the breadcrumbs, garlic and onion and process lightly to combine.
  3. Season with black pepper.
  4. Using damp hands shape the mixture into little walnut sized balls.
  5. Chill for 30 minutes.
  6. Heat the olive oil in a frying pan and sauté the bean balls in batches until golden brown all over.
  7. Drain on kitchen paper.
  8. Add the curry paste and ginger to the pan stirring for 30 seconds.
  9. Add the tomatoes, and cook for a further 2 minutes.
  10. Mix a little of the Rice Dream with the cornflour to form a smooth paste.
  11. Pour in the remaining rice dream and the cornflour paste into the pan and stir well.
  12. Simmer gently for 5 minutes.
  13. Puree in a blender to form a smooth, thick sauce.
  14. Place the sauce back into the pan and add the bean balls and carefully coat them in the sauce. Stir in the lemon juice and xylitol.
  15. Simmer for a further 2-3 minutes to warm through.
  16. Garnish with flaked almonds and coriander leaves to serve.

Nutrition

Per serving:

Calories 283kcal
Protein 13.1g
Carbohydrates 47.6g
of which sugars 6.1g
Fat 4.3g
of which saturates 0.2g

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