Oh man, things have been crazy around here (what’s new?).
Between work, renovations and planning/catering our wedding, I’ve been paddling to keep my head above water. Dinners have been getting more and more sad. Some nights, it’s been a struggle to make a cup of tea let alone a full meal that someone on the Internet might want to look at or recreate… that is, unless you would like to recreate my tea and toast.
Apologies in advance because I suspect my posts will begin to get a little few and far between for a few weeks.
But, last night after a very chilly swim in the sea, I needed something warm and hearty to come home to. Our plan for the night was the sit in front of the television, curled up together and watch trashy cooking competitions all night.
An absolute luxury these days.
And, even though we used pre-prepared vegan meatballs, this dish was exactly what we needed and required just enough cooking to feel like I’d done something useful in the kitchen, but without being mentally taxing in any way. And who wants their meal to be mentally taxing? I’ll save that for the constantly breaking toilet, the leaking roof and the 40+people I’ll be feeding in two weeks.
- 350 g Vegan Meatballs (I used V-Bites brand)
- 2 TBSP oil
- ½ tsp mustard seeds
- 1 cup onions (1 large), minced
- 3 cloves garlic, minced
- 1 inch of ginger, peeled and minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 400g can of chopped tomatoes
- 1 (14-ounce can) full-fat coconut milk
- Kosher salt
- ¼ cup fresh cilantro (coriander), chopped
- 2 tsp lime juice
- In a large skillet over medium-high heat, heat the oil and then add the mustard seeds.
- Once done, add onions, garlic and ginger and cook until golden brown.
- Then add the ground coriander, cumin and cayenne pepper.
- Stir, and cook 30 seconds.
- Add the canned tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, ½ cup of water, ½ teaspoon salt and bring to boil.
- Turn down to a simmer and add the meatballs.
- Simmer until the meatballs are cooked through and the sauce has thickened, 15 to 20 minutes.
- To finish, add the cilantro and lime juice.
- Season to taste.
- Serve with rice, chapatis or naan.
