VEGE BALLS IN MASALA SAUCE

Spice up your meals this winter. 

INGREDIENTS 

• 1 cauliflower, cut into small pieces 
• 1 cup cooked quinoa
• 2 cups cooked brown rice
• 1/2 cup almond meal 
• 2 eggs
• 1 tsp paprika
• 1 tsp ground cumin
• 2 tsp salt

Masala paste

• 1 large onion
• 4 cloves garlic
• 1 knob fresh ginger, crushed
• 2 tsp garam masala
• 1/2 tsp chilli powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground cloves
• 1/2 tsp ground coriander
• 2 tsp salt
• Handful blanched almonds (or cashews) juice of one lemon

Masala sauce

• 1 1/2 cups tomato puree
• 1/2 cup water
• 1 400g can coconut milk 

METHOD 

1. Prepare the paste by blending all the ingredients in a food processor until smooth. 
2. Next, make the sauce. 
3. Heat a drizzle of oil in pan, add masala paste, stir for
   2 minutes until fragrant. 
4. Add the tomato puree and water and simmer for 5 minutes. Add the coconut milk, simmer for 5-10 minutes until thick. 
5. While the sauce is simmering, cook the cauliflower in boiling water for about
   3 minutes until tender. 
6. Drain well and cool slightly. 
7. Pulse the quinoa, rice and cauliflower through a food processor until semi-smooth. 
8. Transfer mixture to a large mixing bowl and combine with all other ingredients. 
9. Roll into small balls. 
10. Heat a little oil in a pan over medium heat – add the balls and cook for a few minutes on each side until browned all the way around. 
11. Add masala sauce and serve.