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4.84 from 6 votes

Veggie-Balls with Tikka Masala Sauce

Veggie  Balls w/ Tikka Masala Sauce. The veggie balls are not only made with wholesome ingredients they’re also super delicious, crunchy and healthy. The sauce is rich, flavorful, creamy and pretty much fast to make.
Prep Time25 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: tikka masala, veggie-balls
Servings: 6
Author: Carlo Cao

Equipment

  • food-processor

Ingredients

For the veggie-balls

  • 130 g quinoa raw
  • 250 g cauliflower
  • 2 onions
  • 1 garlic clove
  • 1 tsp garlic powder
  • 1 tbsp parsley
  • 50 g chickpea flour
  • 50 g almond flour
  • 50 g all purpose flour
  • 100 g bread crumbs
  • salt and pepper to taste
  • 2 tbsp oil
  • chickpea flour to coat

For the sauce

  • 2 onions minced
  • 4 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 ½ tbsp garam masala powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 400 g tomato sauce
  • 2 tsp sugar
  • 2.5 dl 1 cup coconut milk
  • 150 g silken tofu

Instructions

For the veggie-balls

  • Place quinoa in a saucepan cover with water and boil for 15-20 min, then drain and rinse and place aside.
  • Steam cauliflower for 10 min, then place aside.
  • Place all the ingredients (except of chickpea flour to coat) in a food processor and process until the ingredients are combined (do not overmix, we want some pieces of cauliflower in there).
  • Wet your hands when forming the balls (so the mixture won’t stick to your hands). Coat the balls with chickpea flour and fry until golden.

For the sauce

  • Place onion, garlic and ginger in a saucepan with a little oil and brown for 5 minutes. Add in garam masala, cumin and turmeric and sauté for 1-2 minutes.
  • Pour tomato sauce in, add sugar and simmer for 15 min.
  • Add in silken tofu and coconut milk, simmer for another 5 min, then pour the mixture in a food-processor and process until creamy.
  • Serve immediately with the veggie balls.
  • Buon Appetito!