This is a delicious Cauliflower “Meatball” Curry for your future vegetarian meals.

For the “meatballs”: Half a Cauliflower, cut into florets then parboiled till slightly cooked. Blitz these florets in your food processor (or you could grate them using your box grater) to form cauliflower rice. Try to get them as fine as possible so you’ll have even looking “meatballs”.

To the cauli rice, add:
3 tsp of vegetable curry powder
1 tsp chili powder
1 tsp garam masala
1-2 tbsp coconut flour
1 handful of chopped Ulam Raja (only because I had it in my fridge) or you could use coriander
1 egg (substitute with 1-2 tbsp of breadcrumbs / besan or gram dhal flour)
Salt and pepper

In a bowl, combine the ingredients above, and form golf-sized “meatballs”. Set aside, leaving it to chill in the fridge.

For the curry:
1-2 tsp cumin seeds
1 large onion, chopped
2 medium sized tomatoes, chopped
Coconut oil
2 tsp vegetable curry powder
2 tsp chili powder
1 tsp garam masala
100ml coconut cream
Half cup water

Watch video for method

I had this yummy curry with a simple spinach salad and cucumber in Greek yogurt. Ideally, have it with rice!