Carrot Chickpea Curry Coconut Meatballs

Introduction

Carrot chickpea curry coconut meatballs are a comforting and flavorful dish ready in under an hour. These golden, slightly crispy balls are packed with vegetables and plant-based protein, coated in a creamy coconut curry sauce. Easy to make, they warm up cold evenings and delight the whole family. This recipe combines simplicity, exotic flavors, and nutritional balance.

Why You’ll Love This Recipe

This recipe is simple and quick, perfect for beginners. It is vegetarian, naturally gluten-free (with the right breadcrumbs), and can be made vegan. The coconut curry sauce adds sweetness and character, while the meatballs offer a tender yet crispy texture. Ideal for a healthy dinner, they pair well with rice, flatbreads, or fresh salad.

Recipe Origins

Inspired by Indian and Thai cuisines, this recipe blends the warm spices of red curry with the sweetness of coconut milk, essential elements of these culinary cultures. The carrot and chickpea mixture draws from popular vegetarian protein-rich dishes in these regions. This modern recipe easily adapts to Western kitchens.

Ingredients

300 g grated carrots
200 g cooked chickpeas drained
1 yellow onion sliced
2 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
100 g breadcrumbs gluten-free if needed
1 egg or 1 tablespoon soaked flaxseed for vegan
Salt and freshly ground black pepper
400 ml full-fat coconut milk
1 teaspoon red curry paste
1 tablespoon lime juice
Fresh coriander leaves chopped

Instructions

1- Preheat oven to 400°F (200°C) Line a baking sheet with parchment or lightly grease

2- In a large bowl roughly mash chickpeas with a fork leaving some chunks for texture

3- Add grated carrots onion garlic cumin coriander breadcrumbs egg salt and pepper Mix well until uniform Add more breadcrumbs if too wet

4- Form meatballs about 2 tablespoons each and place spaced on the baking sheet

5- Bake for 20 minutes turning halfway until golden and firm

6- Meanwhile prepare the sauce heat coconut milk in a saucepan add red curry paste and lime juice Bring to boil reduce heat and simmer 5 minutes stirring gently until slightly thickened

7- Add cooked meatballs to the sauce and simmer 2-3 minutes to coat evenly

8- Serve hot sprinkled with fresh coriander

Nutrition Information

Calories: 320 kcal
Fat: 18 g (12 g saturated)
Carbohydrates: 32 g
Fiber: 8 g
Sugars: 6 g
Protein: 10 g
Sodium: 400 mg

Quick Facts

Total Time: 45 min
Preparation: 20 min
Cooking: 25 min
Servings: 4
Difficulty: ⭐⭐ (Easy)

Storage and Reheating Tips

Store meatballs and sauce in an airtight container in the fridge for up to 4 days Reheat gently with added water or coconut milk if needed Freeze meatballs separately for up to 3 months thaw in fridge before reheating

Serving Suggestions

Serve with basmati or jasmine rice for a hearty meal Pair with naan or flatbreads for dipping A fresh cucumber tomato and red onion salad adds lightness Jasmine iced tea or light beer complements the flavors

Common Mistakes

Overcooking meatballs can dry them out Too much curry paste may overpower other flavors Under-seasoning the mixture reduces flavor depth

Recipe Variations

Add chicken pieces or shrimp for a non-vegetarian version Substitute carrots with zucchini sweet potatoes or beets Use spicy tomato sauce or mint yogurt instead Add chili for extra heat

Frequently Asked Questions

Can I use light coconut milk?
Yes but sauce will be less creamy thicken with starch if needed

How to adjust spice level?
Reduce curry paste or use mild curry Add chili to taste

Can I prepare ahead?
Yes store meatballs and sauce separately and reheat before serving

What substitutes for red curry paste?
Use curry powder with chili or yellow green curry paste for different flavors

Is this vegan?
Yes replace egg with soaked flaxseed and use vegan breadcrumbs

Can I freeze this dish?
Yes freeze meatballs and sauce separately thaw before reheating

What other vegetables work?
Zucchini sweet potatoes beets bell peppers spinach peas mushrooms