Red Curry Chickpea 'Meatballs'
Servings: 16 balls
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup chopped carrots about 2 carrots
- 3 garlic cloves roughly chopped
- 1/2- inch fresh ginger roughly chopped
- 1/4 cup fresh basil about 10 leaves
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons reduced-sodium tamari or liquid aminos
- brown rice* chopped green onions and fresh basil for serving
Red Curry Sauce
- 2-3 tablespoons red curry paste
- 3 tablespoons tomato paste
- 1 cup coconut milk
- 1/2 cup water
- 1 teaspoons coconut sugar
- juice of 1 lime
Instructions
- Preheat the oven to 375°F then line a baking sheet with parchment paper.
- In the bowl of a food processor, add all of the ingredients for the balls starting with the chickpeas and ending with the tamari. Blend for about 10 seconds, until everything is finely chopped and it starts to form a dough. You should be able to press the mixture between your fingers and have it stick together.
- Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart. Bake in the preheated oven for 20 minutes, until light golden brown and firm.
- Meanwhile prepare the sauce. In a large skillet over medium-low heat, add the red curry paste (I like to use 3 tablespoons for medium heat. Use less if you are sensitive to spicy foods), tomato paste, coconut milk, water and coconut sugar. Whisk ingredients together and bring to a low boil for about 5 minutes. Reduce heat to low then squeeze in lime juice and stir.
- Once balls are done cooking, serve warm over brown rice and top with sauce. Garnish with green onions and fresh basil, and enjoy!
Notes
*For a low carb option, serve them over cauliflower rice
Click Here for Nutrition Facts
Nutrition Facts are for 4 'meatballs' or 1/4th of recipe