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Thai Red Curry Chickpea “Meatballs”

Thai Red Curry Chickpea “Meatballs”

Thai food is one of my favorite (I got to spend 2 weeks in Thailand and loved it) so when my coworker and friend Shayna shared this vegan Thai recipe recipe, I knew I had to try it. This is one that I will definitely be making again. It almost felt like Thai-spiced falafel in a luscious coconut curry sauce. Mid-way through making it, my food processor broke so I finished it off in my Nutribullet which got the job done. Making Thyme For Health is my favorite plant-based cooking blog so please check out the original recipe in the link at the bottom of this post.

Yields: 4 servings

Active Time: 10 minutes

Total Time: 30 minutes


·        1 (15-ounce) can chickpeas, drained and rinsed

·        1/2 cup rolled oats

·        1/2 cup chopped carrots (about 2 carrots)

·        3 garlic cloves, roughly chopped

·        1/2-inch fresh ginger, roughly chopped

·        1/4 cup fresh basil (about 10 leaves)

·        1 teaspoon coriander

·        1 teaspoon cumin

·        1/2 teaspoon salt

·        2 tablespoons reduced-sodium tamari (or liquid aminos)

·        brown rice*, chopped green onions and fresh basil for serving


·        2-3 tablespoons red curry paste

·        3 tablespoons tomato paste

·        1 cup coconut milk

·        1/2 cup water

·        1 teaspoons coconut sugar

·        juice of 1 lime


1. Preheat the oven to 375°F then line a baking sheet with parchment paper.

2. In the bowl of a food processor, add all of the ingredients for the balls starting with the chickpeas and ending with the tamari. Blend for about 10 seconds, until everything is finely chopped and it starts to form a dough. You should be able to press the mixture between your fingers and have it stick together.

3. Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart. Bake in the preheated oven for 20 minutes, until light golden brown and firm.

4. Meanwhile prepare the sauce. In a large skillet over medium-low heat, add the red curry paste (I like to use 3 tablespoons for medium heat. Use less if you are sensitive to spicy foods), tomato paste, coconut milk, water and coconut sugar. Whisk ingredients together and bring to a low boil for about 5 minutes. Reduce heat to low then squeeze in lime juice and stir.

5. Once balls are done cooking, serve warm over brown rice and top with sauce. Garnish with green onions and fresh basil, and enjoy!


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