Vegan Curry Meatballs and Curry Sauce Recipe

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 I got the idea for this while watching Tournament of Champions IV on the Food Network. It's kind of a silly show, but I like it. 

Tobias Dorzon did curry lamb meatballs and I thought to myself, I would like some vegan curry meatballs. Thanks Tobias!

There's also an almond milk curry sauce to go with them. 

Making the sauce, I mimicked all the flavors in the balls, so they would amplify each other. 




If you're a fan of curry, you should definitely try this. 

Curry Balls
One 14 oz pkg extra firm tofu, dried overnight
1/2 cup lentils, ground in a spice grinder
3 cloves garlic, peeled and chunked
1 jalapeno, chunked
1 serrano, chunked
1 tbl canola oil
1 tbl salt
2 tsps curry powder
1 tsp smoked paprika
1/2 tsp crushed pepper flakes
1/2 tsp dry thyme
1/2 tsp black pepper

Grind the lentils into dust in a spice grinder. Add everything to a food processor. Pulse until a dense dough like mixture is formed. 

Roll into 1.5 inch diameter balls. A small spring loaded scoop helps make this easy. 

Bake at 375 F for 15 minutes. 

Curry Sauce
1 cup almond milk
1/2 cup water
1 jalapeno, chunked
1 serrano, chunked
1/4 cup garbanzo beans
1 tbl canola oil
1 tbl salt
1 tsp curry powder
1/2 tsp smoked paprika
1/4 tsp crushed pepper flakes
1/4 tsp dry thyme
1/4 tsp black pepper

Roast the chiles, garlic, spices and salt in a dry medium sauce pot. When it starts to sizzle add the oil. Sauté until fragrant. About 5 minutes. 

Add the water, garbanzos and the almond milk. 

Simmer uncovered on low medium until reduced by 1/3. 

Add to a blender. 

Allow to cool uncovered for 5 minutes. 

Cover and puree until smooth. 


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