Masala Veggie Meatball Curry

Break up the plant-based burgers into a large bowl and combine with the garlic.

Using your hands, mix together well and shape into balls, 2 per person.

Place the plant-based meatballs onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm. 

Pop the (now empty) pan back on medium heat with another drizzle of oil. Add the tomato puree, curry powder mix and korma curry paste, then fry for 30 secs. 

Stir in the vegetable stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.