Veggie balls & Indian style stew
Spice up your dinner routine with a flavourful stew! With a mix of vegetables, Indian spices, and hearty veggie balls, this colorful dish is both delicious and vegetarian-friendly.
Serves: 4
Preparation time: 30 minutes
Ingredients:
Veggie balls & Indian-style stew
- 360 g (ca 24) HUVUDROLL vegetable balls
- 4 servings of rice
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp ginger, finely chopped
- 2 tbsp tomato puree
- 1 tbsp garam masala spice mix
- 1 ml chilli flakes
- 200 ml coconut milk
- 100 ml water
- 200 ml crushed tomatoes
- 1 vegetable stock cube
- 30 g baby spinach
- Salt
- Mango chutney
- Cashew nuts
- Spring onions
- CorianderOil for frying
Step by step
- Cook the rice according to the package instructions.
- Chop the yellow onion, garlic, and ginger into small pieces. Heat oil in a skillet over medium heat and add the chopped ingredients. Cook until everything is softened
- Add the tomato puree, garam masala, and chili flakes to the pan. Allow to sizzle for a few minutes.
- Pour in the coconut milk, water, and crushed tomatoes. Crumble the stock cube into the mixture and stir.
- Add the veggie balls and simmer for about 15 minutes. Season with salt.
- Chop the cashew nuts, spring onions and coriander.
- Turn the baby spinach into the pot just before serving.
Serving
Serve the stew with the cooked rice and top with a dollop of mango chutney, finely chopped spring onion, cashew nuts, and coriander. Enjoy!
