VeggieBalls in Creamy Masala Sauce

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  • 3 tbsp (45ml) oil
  • 3 medium onions, finely sliced
  • 1 clove of garlic, chopped
  • 1-inch freshly grated ginger
  • 1 medium carrot, thinly sliced
  • 1/2 red bell pepper, chopped
  • 3 ripe tomatoes, diced
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1/4 tsp ground chili
  • 1 tsp sea salt
  • 1 tsp dried fenugreek leaves (optional)
  • 1 cup (235ml) water
  • 1/3 cup (78ml) non-dairy yogurt (or coconut cream)
VEGGIE BALLS
  • 1/2 cup (92g) brown rice
  • 1 cup (235ml) water
  • 1 tbsp (15ml) oil
  • 1 onion, finely sliced
  • 1 clove of garlic
  • 1 carrot, thinly sliced
  • 4-5 cremini mushrooms, sliced
  • 1 15-ounces can red kidney beans, drained and rinsed
  • 1 tbsp tomato paste
  • 2 tbsp chopped chives
  • 1/4 cup (25g) rolled oats
  • 1 tbsp nutritional yeast
  • 1/4 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp sea salt
  • 1 tsp maple syrup
  • 1/4 cup (23g) oat flour
INSTRUCTIONSMASALA SAUCE


Heat the oil in a large pan over medium heat. Once hot, add the onions, garlic, and ginger. Cook on medium heat until the onions are soft and golden, about 10 minutes.
Add the diced carrots, red bell pepper, and tomatoes. Cook for 5 minutes.
Add all the spices: cumin, garam masala, turmeric, chili, salt, and fenugreek leaves if using.
Add the 1 cup of water and bring to a boil. Cover and reduce the heat to low-medium. Let simmer for about 30 minutes, or until vegetables are tender.
Remove from heat, let cool a few minutes and process in a blender until silky smooth. Pour the sauce into a large bowl or saucepan, stir in the yogurt and set aside.

VEGGIE BALLS

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Add the rice and water to a medium saucepan. Bring to a boil and cook according to the package instructions.

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