Plant Based Massaman Meatball Curry
with Rice & Green Beans
We love a good Plant Based Massaman Meatball Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50
Massaman Curry Paste
200
Coconut Milk
8
Linda McCartney Vegetarian Meatballs
150
Long Grain Rice
80
Green Beans
1
Onion
30
Tomato Puree
2
Garlic Clove
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
1
Spring Onion
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and simmer until tender, 12 mins. c) Drain in a sieve.
a) Meanwhile, halve, peel and finely chop the onion. b) Peel and grate the garlic (or use a garlic press). c) Trim the green beans then chop into thirds. d) Trim the spring onions then thinly slice. e) Roughly chop the peanuts.
a) Heat a drizzle of oil in a medium frying pan on a medium high heat. b) When hot, add the Linda McCartney meatballs. c) Fry the balls turning frequently until golden and starting to brown all over, 3-4 mins.
a) Once the balls are browned, add the chopped onion and green beans. b) Cook until tender, stirring frequently, 3-4 mins.
a) Add the garlic, tomato puree and massaman curry paste, cook stirring frequently for 1 minute. b) Add the coconut milk and stir together. c) Bring to a boil, season with salt and pepper and simmer until the beans are tender, 2-3 mins. Add a splash of water to loosen if you need to. d) Once cooked, taste and season with salt and pepper if you feel it needs it.
a) Share the rice between your bowls. b) Top with the curry. c) Sprinkle over the spring onion and chopped peanuts. d) Enjoy!
