Vegan Meatballs in Indian Curry Sauce


  • 1/2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, halved
  • 1 tsp fresh ginger
  • 1/4 tsp caraway seeds
  • 1 tsp yellow curry
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/2 tsp red chili flakes
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1 package of Pomí Crushed Tomatoes with Onion
  • 1 cup full-fat coconut milk
  • 1 tsp maple syrup
  • 1 tbsp white miso paste
Meatballs and Sides:
  • 2 packages Cutting Vedge Meatballs
  • Choice of sides such as orzo pasta, mashed potatoes, rice, quinoa, naan bread, paratha, avocado, lime, fresh cilantro, sesame, etc.


  1. Heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for about 3-4 minutes. Add the garlic, ginger, and other seasonings. Cook for a minute, or until fragrant.
  2. Then, add the crushed tomatoes, coconut milk, maple, and miso. Optionally you can add some chili for heat. Stir to combine and bring to a boil. Reduce the heat to a simmer and cook covered for 10-15 minutes.
  3. Prepare Cutting Vedge Meatballs following package instructions.
  4. Transfer the sauce to a high-speed blender (or use an immersion blender) and blend until creamy. Taste and adjust seasonings. Add more water to thin as needed, or simmer in the pan to thicken more, until desired consistency is reached.
  5. Remove the meatballs from the oven when ready.
  6. Start by pouring sauce on the plate, and add your choice of grain followed by the meatballs. Sprinkle with the desired herb, and garnish with more sides if wished. Optional drizzle more sauce on top. Serve and enjoy!

Recipe Creator: @thesimplesprinkle

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