Veggie Balls in Creamy Masala Sauce

Beans and brown rice balls served in a rich masala sauce with incredible flavors. This vegan dish will be loved by everyone, even meat-eaters!

You’ll Need:

MASALA SAUCE

• 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

Instructions:

MASALA SAUCE

1. 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.
2. Add the diced carrots, red bell pepper, and tomatoes. Cook for 5 minutes.
3. Add all the spices: cumin, garam masala, turmeric, chili, salt, and fenugreek leaves if using.
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