Thai Curry Meatless Meatballs with Rice

Easy

Vegan

Asian

Boiling

Pan-Frying

Gardein

Sabina Lau

⏱ Cooking Time：20 mins

Gardein meatless meatballs are a great source of protein with zero cholesterol and trans-fat. Enjoy a blast of flavors by serving them with the spice-loaded and MSG-free Blue Elephant yellow curry!

Ingredients (1 Serving)

Gardein Classic Meatless Meatball	3 pcs (90g)
Blue Elephant Yellow Curry Paste	1 tbsp (15g)
Zucchini (Sliced)	1/2 cup (57g)
Carrot (Sliced)	1/2 cup (61g)
Onion (Thinly Sliced)	1/2 cup (80g)
Jasmine Rice	1/3 cup (65g)
Green Common USDA Organic Quinoa, Tricolor (Uncooked)	1 tbsp (11g)
Vegetable Oil	1 tsp (5ml)
Water	1 cup (240ml)

Steps

1. Mix jasmine rice with tricolor quinoa. Then cook in a rice cooker and keep warm.

2. Heat vegetable oil in non-stick frying pan over medium heat. Cook onion until browned . Add rest of the vegetable and briefly stir-fry.

3. Add yellow curry paste and moderate amount of water to pan. Cook curry until it boils, then add and simmer frozen meatless meatballs in curry for 15 minutes until hot throughout.

4. Serve curry with quinoa mixed rice.

Cooking Tips:

1. May switch to Japanese curry blocks if you find Thai yellow curry too spicy.