Introduction
Carrot chickpea curry coconut meatballs are a comforting and flavorful dish ready in under an hour. These golden, slightly crispy balls are packed with vegetables and plant-based protein, coated in a creamy coconut curry sauce. Easy to make, they warm up cold evenings and delight the whole family. This recipe combines simplicity, exotic flavors, and nutritional balance.
Why You’ll Love This Recipe
This recipe is simple and quick, perfect for beginners. It is vegetarian, naturally gluten-free (with the right breadcrumbs), and can be made vegan. The coconut curry sauce adds sweetness and character, while the meatballs offer a tender yet crispy texture. Ideal for a healthy dinner, they pair well with rice, flatbreads, or fresh salad.
Recipe Origins
Inspired by Indian and Thai cuisines, this recipe blends the warm spices of red curry with the sweetness of coconut milk, essential elements of these culinary cultures. The carrot and chickpea mixture draws from popular vegetarian protein-rich dishes in these regions. This modern recipe easily adapts to Western kitchens.
Nutrition Information
Calories: 320 kcal
Fat: 18 g (12 g saturated)
Carbohydrates: 32 g
Fiber: 8 g
Sugars: 6 g
Protein: 10 g
Sodium: 400 mg
Quick Facts
Total Time: 45 min
Preparation: 20 min
Cooking: 25 min
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat gently with added water or coconut milk if needed. Freeze meatballs separately for up to 3 months; thaw in fridge before reheating.
Serving Suggestions
Serve with basmati or jasmine rice for a hearty meal. Pair with naan or flatbreads for dipping. A fresh cucumber, tomato, and red onion salad adds lightness. Jasmine iced tea or light beer complements the flavors.
Common Mistakes
Overcooking meatballs can dry them out. Too much curry paste may overpower other flavors. Under-seasoning the mixture reduces flavor depth.
Recipe Variations
Add chicken pieces or shrimp for a non-vegetarian version. Substitute carrots with zucchini, sweet potatoes, or beets. Use spicy tomato sauce or mint yogurt instead. Add chili for extra heat.
Frequently Asked Questions
- Can I use light coconut milk?
Yes, but sauce will be less creamy; thicken with starch if needed. - How to adjust spice level?
Reduce curry paste or use mild curry. Add chili to taste. - Can I prepare ahead?
Yes, store meatballs and sauce separately and reheat before serving. - What substitutes for red curry paste?
Use curry powder with chili or yellow/green curry paste for different flavors. - Is this vegan?
Yes, replace egg with soaked flaxseed and use vegan breadcrumbs. - Can I freeze this dish?
Yes, freeze meatballs and sauce separately; thaw before reheating. - What other vegetables work?
Zucchini, sweet potatoes, beets, bell peppers, spinach, peas, mushrooms.
Conclusion
Carrot chickpea curry coconut meatballs are a tasty and easy dish perfect for vegetarian meals. Their creamy, mildly spicy sauce perfectly balances soft and crunchy textures. Adaptable and nourishing, they will please the whole family. Try this recipe and enjoy!
Ingredients
- 300 g grated carrots
- 200 g cooked chickpeas, drained
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 100 g breadcrumbs (gluten-free if needed)
- 1 egg (or 1 tablespoon soaked flaxseed for vegan)
- Salt and freshly ground black pepper
- 400 ml full-fat coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- Fresh coriander leaves, chopped
Instructions
1- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
2- In a large bowl, roughly mash chickpeas with a fork, leaving some chunks for texture.
3- Add grated carrots, onion, garlic, cumin, coriander, breadcrumbs, egg, salt, and pepper. Mix well until uniform. Add more breadcrumbs if too wet.
4- Form meatballs about 2 tablespoons each and place spaced on the baking sheet.
5- Bake for 20 minutes, turning halfway, until golden and firm.
6- Meanwhile, prepare the sauce: heat coconut milk in a saucepan, add red curry paste and lime juice. Bring to boil, reduce heat and simmer 5 minutes, stirring gently until slightly thickened.
7- Add cooked meatballs to the sauce and simmer 2-3 minutes to coat evenly.
8- Serve hot, sprinkled with fresh coriander.
