This is a vegetarian retake on the traditional danish dish “boller i karry” (English: balls in curry/meatballs in curry). Basically the first dish we Danes made after having been introduced to spices. So, of course, the curry sauce had to be as mild as possible as we were not used to spicy food. I love spicy food, but this dish has to be mild and creamy as it has always been.
This recipe is a vegetarian and more exotic retake. The curry cream sauce has been changed to a curry coconut sauce and the meatballs have changed to vegetarian chickpea balls.
The balls are the best things I have been introduced to on the internet. They are super versatile because they can differ so much in taste depending on which other ingredients you add. I always make a double batch of them because they are just amazing!
Serves 4 people
- 1 x 400g cans chickpeas, drained
- 50g oats
- 2 carrots
- 1 x 400ml can coconut milk
- 200ml of stock
- 2 leeks
- 200g rice
- 1 tsp curry
- 1 tsp of grounded ginger
- 2 tbs oil
Stir blended chickpeas and oatmeal with salt, half a grated onion, 1 grated carrot, curry and oil and divide into bite-sized balls.
Heat additional oil in a frying pan and fry the balls for 3 minutes, remove and keep warm.
Peel the other carrot and cut into cubes. Put carrots and rice to a pot and cook for 12-15min
Chop the other half of the onion roughly and the leeks to sticks, fry them in oil until transparent add curry powder to the onion/leek mixture and cook it further. Add the coconut milk and simmer for 15 minutes, then add 200ml of stock and season with salt and pepper and more curry if needed as well as a bit of grounded ginger. Add the chickpea balls and simmer for 5 minutes.
You can double the chickpea ball recipe and instead of adding all of them to the sauce, just keep on frying them until golden brown.
They are perfect for snacks, lunch packs or dinner the next day. And if you batter them with some breadcrumbs and deep fry them, you have falafels.