Curry with eggplant, veggie balls and rice is one of those recipes you could eat every day. If anything tastes good after a long day at work, it is a steaming plate of curry. Especially on autumnal days, such a heartwarming dish is a godsend. This vegan curry with eggplant, meatballs and rice is chock-full of vegetables and very nutritious. It takes just 20 minutes to make and is guaranteed to steal many hearts. Are you going to make it?
Curry with eggplant, veggie balls and rice
20 minutes
More curry recipes
Rather try a different recipe? Then go for this autumnal pumpkin curry with carrot and rice! Also nice and creamy and super flavorful.
What you need:
2
150 gr rice of your choice
200 gr vegan meatballs
2 eggplants
1 pointed bell pepper
1 lime
1 clove of garlic
1 shallot
1 tbsp red curry paste
400 ml coconut milk
250 ml sieved tomatoes
1 tbsp garam masala
salt and pepper
sesame seeds
oil for frying
optional: red pepper and fresh cilantro or parsley
What to do:
1
Bring a pan of water to a boil and cook the rice in it according to the package directions.
2
Chop the shallot, squeeze the clove of garlic and dice the eggplant and bell bell pepper.
3
Heat some oil in a pan and fry the shallot and garlic in it. Then add the vega meatballs and fry for a few minutes until golden brown. Remove from the pan and set aside. Now add the eggplant and fry for 5 minutes together with a little water and the curry paste. Then add the bell bell pepper and fry for a few minutes. Then add the coconut milk, strained tomatoes, garam masala, veg balls and a pinch of salt and pepper and bring to the boil. Lower the heat and simmer until the sauce thickens.
4
Serve the curry with the rice and top with sesame seeds and optional fresh parsley/coriander and some red pepper.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
