Korma-Inspired Sauce Dinner
using plant-based swaps when i can is one of my go-to ways to eat more sustainably. Now, plant-based meat gets more slander than a Gemini in heat, understandably- but the key is to ensure it’s seasoned well and doused in something that takes the “more is more” approach.
Ingredients
Sauce
Meatballs
Directions
- 1
Season your plant-based meat with red onion, cilantro, cumin, and cayenne pepper. Drizzle olive oil on your hands, take 1 1/2 tbsp of the seasoned plant-based meat, and roll into balls. Heat 2 tbsp olive oil in a skillet over medium heat and sear the balls until slightly charred on all sides, about 3-4 mins per side
- 2
Remove the meat and add 2 more tbsp olive oil. Saute the shallot, garlic, and ginger until softened, about 2-3 minutes. Add the spices to the aromatics and saute until fragrant, about 2 minutes.
- 3
Whisk in the coconut milk and nut butter until combined. Add the water and a pinch of salt to season. Bring to a simmer and add the meatballs into the sauce. Sprinkle the cilantro over the meatballs, cover, and cook for 5 to 10 minutes.
- 4
Serve over rice with fresh cilantro, pomegranate seeds, chopped cashews and a lime wedge.
