VEGAN CURRY WITH TOMAMI MARRAKECH
Ingredients for 4 persons
For the balls
- 1 onion
- 15g peanuts
- 100 g THE VEGAN HACK (16 balls)
- 20 g sunflower oil
- 1 clove of garlic
- 40 g TOMAMI Marrakech
- 160 ml ice-cold vegetable stock
- A pinch of salt
- frying oil
- 300 g rice
- 2 carrots
- 3 medium waxy potatoes
- 1 1/2 onion
- 140 g spinach
- 1 piece of ginger
- 1 clove of garlic
- 1.4 L vegetable stock
- 2 bay leaves
- 70 g butter
- 40 g wheat flour
- 2 tbsp mild curry powder
- 1 1/2 tsp cinnamon powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp cardamom powder
- 1 tbsp soy sauce
- 2 tsp ketchup
Preparation
To make the meatballs, peel and chop the onion. Heat the oil in a frying pan, sauté the onion, salt lightly and remove from the heat.
Chop the peanuts.
Peel and chop the garlic.
Mix the Vegan Hack with the sunflower seed oil, then add the ice-cold vegetable stock and mix well. Add the chopped garlic, fried onions and TOMAMI Marrakech and season well with salt.
Leave in the refrigerator for 30 minutes.
Add the chopped peanuts and mix. Form 16 balls with wet hands. Fry them in a pan with oil over medium heat. Remove from heat.
Wash and drain the rice in a bowl of water, repeat this process four times. Leave the rice to soak in a sieve for approx. 20 minutes. Bring to the boil in a pan with 400ml water, cover and simmer over a low heat for approx. 11 minutes. Remove from the heat, cover and leave to soak for approx. 10 minutes.
Wash and peel the carrots and cut into bite-sized pieces. Peel and wash the potato and cut into small cubes. Peel the onion and cut into bite-sized pieces. Wash and drain the spinach. Peel and grate the ginger and garlic.
Heat the oil in a large pan. Sauté the onion over a medium heat. Add the potato and carrots, season lightly with salt and fry for a further 5 minutes. Add the garlic, ginger, bay leaf and vegetable stock to the pan and bring to the boil, then reduce the heat and simmer for approx. 10 minutes.
Melt the butter in a pan and stir in the flour over a medium heat. Stir in the curry, cinnamon, coriander, cumin and cardamom, then remove the pan from the heat and gradually stir approx. 500 ml of the hot stock into the roux, a ladleful at a time, until a creamy mixture has formed. Stir into the remaining hot stock in the pan and bring to the boil.
Then add the spinach and balls, simmer for approx. 10 minutes and season with salt, soy sauce and ketchup.
Serve the rice with curry on the plate.
