Veggie balls with coconut turmeric sauce
 
Prep time
Cook time
Total time
 
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Ingredients
VEGGIE BALLS
  • 2 Zucchinis
  • 1 Carrot
  • 1 Large onion
  • 1 Cup corn
  • 2 Tablespoon vegetable broth powder
  • 1 Tablespoon turmeric
  • 1 Tablespoon paprika
  • 1 Tablespoon oregano
  • 1 Tablespoon carry powder
  • 2 Cups oats [ground in blender] + 1 cup whole oats [not ground]
  • 1 Cup hot water
  • Juice of ½ lemon
  • 1 Cup chopped mint or parsley
  • Salt to taste
  • Wild rice to serve
COCONUT TURMERIC SAUCE
  • 1 Can of coconut milk
  • 1 Fresh onion
  • 1 Clove garlic
  • 1 Teaspoon turmeric
  • 1 Teaspoon tandoori
  • 1 Teaspoon coriander [crushed seeds]
  • 1 Teaspoon vegetable broth powder
  • 1 Tablespoon Tapioca starch or corn flour starch [dissolve in ¼ cup of the coconut milk]
  • Salt to taste
Instructions
VEGGIE BALLS
  1. Grate zucchinis, carrot and the onion to the fine grater.
  2. Place them in a big bowl, add all the ingredients, mixed them well and put them in fridge for 1 hour.
  3. Shape the mixture in small patties.
  4. In a nonstick skillet, heat 2 tablespoons olive oil over medium-high heat, and pan-fry patties about 3-4 minutes on each side, until become golden brown and crispy.
  5. Add more olive oil to the skillet as needed.
SAUCE
  1. Cut the fresh onion in thin slices.
  2. In a small pan add the onions and sautéed with 1-tablespoon olive oil. Then add all the ingredients except Tapioca or corn flour starch.
  3. Once the sauce is boiled, add the dissolve tapioca or corn flour starch and mix well for 1 minute. Remove from heat.
  4. Garnish the veggie balls with the sauce and serve with wild rice.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/coconut-veggie-balls-main-dishes-recipe/