Vegetable balls & Indian style stew
Spice up your dinner routine with a flavourful stew! With a mix of vegetables, Indian spices and hearty vegetable balls, this colourful dish is both delicious and vegetarian-friendly.
Plant based | Serves: 4 | Time: 30 minutes
Ingredients:
Vegetable balls and Indian style stew
360 g (ca 24) HUVUDROLL vegetable balls
4 servings of rice
1 brown onion
2 garlic cloves
1 tbsp ginger, finely chopped
2 tbsp tomato puree
1 tbsp garam masala spice mix
1 ml chilli flakes
2 dl coconut milk
1 dl water
2 dl crushed tomatoes
1 vegetable stock cube
30 g baby spinach
Salt
Mango chutney
Cashew nuts
Spring onions
Coriander
Oil 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 chilli 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 HUVUDROLL vegetable 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!
