Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth – A succulent vegetarian dinner idea and a great way to try some new spices.
CategoryDinner
Total Time15 min
DifficultyEasy
Yields4 servings
CuisineHealthy
Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes
Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
Add chopped cilantro, remove from heat and set aside
To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)
Serve warm over rice or quinoa.