Vegan Meatball Curry

Photo: Leyla Hur

Ingredients

1 cup cup TVP, moistened with ¾ boiling water

1 tablespoon light soy sauce

1 teaspoon curry powder

1 teaspoon turmeric powder

1/4 teaspoon black pepper

1/4 teaspoon salt (or to taste)

1/4 teaspoon Asafoetida (also known as" hing")

1 clove large of garlic, mashed to a paste

1 tablespoon water

3 tablespoons quick-cook oats

2 tablespoons boiling water

3 tablespoons corn starch

1 onion, diced

3 cloves garlic, diced

1 inch piece of ginger, minced

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon black mustard seeds

1 teaspoon fennel seeds

Dash of Sriracha chili sauce (or to taste)

1 cup green lentils, picked over and rinsed well

1 cup red lentils, rinsed

3 potatoes, diced and fried to a crisp

1 cup cauliflower

1 cup carrots, sliced

1/2 green bell pepper, diced

8 cups water

3 teaspoons mushroom flavouring granules

1 teaspoon turbino sugar (or to taste- or agave nectar to taste opt

1 can coconut milk

Preparation

In a bowl, mix the TVP with 3/4 cups boiling water. Let absorb and then add the soy sauce. Mix well (it should resemble ground beef). Let sit for 5 minutes.

Add the spices and mix very well.

In a separate bowl, add the 2 TBSP boiling water to 3 TBSP quick-cook oats, mix well. Let sit for about 2-3 minutes. Add to the TVP. Get your hands in and start mixing until it forms a firm ball.

Roll the "meat" mixture into 1" balls.

Roll in corn starch. Place on a plate, cover with cling wrap and let sit for a couple of hours to marry the flavours.

In a very hot, well oiled frying pan, cook the "meat balls" until crisp and browned on all sides. Remove from pan and set aside.

In a large pot that has a lid, heat up until quite hot, add the mustard seeds and fennel seeds, until they begin to "pop". Add a little cooking oil then add the onions, ginger and garlic. Fry until the onions, garlic, and ginger turn golden brown (be careful not to burn). Add sriracha chili, mushroom flavouring, curry powder, cumin, and turmeric and mix well. Add vegetables, lentils, and water.

Bring to a boil stirring occasionally, until lentils are cooked through making sure there is still enough liquid.8. Add the coconut milk and sugar (if using).

Add fried potatoes and meatballs.

Serve with rice

Rice

Cups rice

TBSP vegetable oil

Cups water

In a hot pan, add the oil and rice. Cook rice on HIGH heat until rice turns a deep white colour and some are turning golden brown - you'll need to toss the rice often.

Add water, give a good stir. Bring water to a boil, and reduce heat to LOW.

Cover the rice and cook for 20 minutes.