HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Massaman Meatball Curry
Plant Based Massaman Meatball Curry

Plant Based Massaman Meatball Curry

with Rice & Green Beans

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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!

Allergens:PeanutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 unit(s)

Spring Onion

1 pot(s)

Salted Peanuts


1 pack(s)

Vivera Plant Meatballs

(ContainsCereals containing Gluten, SoyaMay containEgg, Milk)

1 sachet

Tomato Puree

1 sachet

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

150 grams

Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3274 kJ
Energy (kcal)783 kcal
Fat35.0 g
of which saturates18.0 g
Carbohydrate82 g
of which sugars10.0 g
Protein31 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!