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Curried Savory Balls




Source of Recipe


Animal Times 1999 Spring: Sprouty Spice


List of Ingredients




1 pound ground meat alternative (gluten)
1 1/4 cups silken tofu
1/4 cup chopped peanuts
1/2 teaspoon minced fresh ginger
1 teaspoon minced fresh cilantro
Salt -- to taste
1/4 teaspoon cayenne
1 cup chopped onions
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 garlic cloves -- minced
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
1 large ripe tomato -- chopped
1 teaspoon chopped fresh parsley

Recipe



To make the meat balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp. of the cayenne and 3/4 cup of the chopped onions. Shape into 1 1/2-inch balls. Heat
1 Tbsp. of the oil in a large skillet. Add the balls and brown on all sides, about 3 minutes. Remove from the skillet with a slotted spoon and drain on paper towels.

To make the curry sauce, heat the remaining 1 Tbsp. oil in a skillet. Add the remaining onions and brown lightly. Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt, to taste and saute 2 minutes. Add the tomato and simmer, stirring, for 2 minutes. Remove the pan from the heat and whisk in the remaining tofu. Add enough water to make a thick sauce. Carefully add the meat balls to the sauce and warm over low heat without boiling. Garnish with the parsley.
Makes 8 servings.