Vegetarian millet balls in a spicy curry sauce
These tasty millet balls will appeal to meat-eaters as well as vegetarians and vegans
- Preparation Time10 mins
- Cooking Time25 mins
Nutrition per serving
- Energy325 Kcals
- 100 g millet
- 8 dried tomatoes in oil with herbs
- Half a bunch parsley
- 3 basil sprigs
- 1 medium onion
- 1 chilli pepper
- 2 tablespoons rapeseed oil
- 2 tablespoons red curry paste (choose vegan if required)
- 700 g tomato passata
- 150 ml coconut milk
- Kikkoman Ponzu
Put the millet in a pan and pour on 220 ml water and cook over low heat for 12 minutes with a lid on. Meanwhile, chop the parsley and mint.
Mix hot millet with dried tomatoes, then mix with herbs and put aside to cool.
Chop the onion and chilli, fry in oil along with the curry paste. Add tomato passata and simmer for 10 minutes. Stir in the coconut milk and Ponzu citrus soy sauce to your taste.
Form small balls from the millet mixture and serve with the curry sauce while warm.