Gluten-Free Chickpea and Carrot Balls in Coconut Curry Sauce
This dish features crispy chickpea and carrot balls served in a creamy coconut curry sauce, offering a delightful blend of flavors and textures, perfect for comfort food lovers.
Ingredients
For the Chickpea and Carrot Balls
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup grated carrots
- 1/2 cup gluten-free breadcrumbs Can make your own with gluten-free crackers
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- to taste Salt and pepper
- 1 tbsp olive oil (for frying)
For the Coconut Curry Sauce
- 1 can coconut milk (13.5 oz)
- 1 cup vegetable broth
- 1 tbsp curry powder
- 1 tsp ginger, grated
- 1 tbsp lime juice
- to taste Salt
- to garnish Fresh cilantro
Instructions
Preparation of Chickpea and Carrot Balls
- In a large bowl, mash the drained chickpeas using a fork or a potato masher, leaving some chunks for texture.
- Add the grated carrots, gluten-free breadcrumbs, chopped onion, minced garlic, ground cumin, ground coriander, turmeric powder, salt, and pepper to the bowl. Mix everything until well combined.
- Form the mixture into small balls, about the size of a golf ball, and set aside.
Cooking the Balls
- Heat olive oil in a large skillet over medium heat.
- Add the chickpea and carrot balls in batches and fry them until they are golden brown on all sides, about 5-7 minutes.
- Remove them from the skillet and place them on a paper towel to absorb any excess oil.
Making the Coconut Curry Sauce
- In the same skillet, add the coconut milk, vegetable broth, curry powder, grated ginger, lime juice, and salt. Stir to combine.
- Simmer the sauce over low heat for about 10 minutes, allowing the flavors to blend.
Combining the Dish
- Carefully add the fried chickpea and carrot balls into the coconut curry sauce.
- Gently coat the balls with the sauce and cook for an additional 5 minutes until heated through.
Serving
- Garnish with fresh cilantro and enjoy your Gluten-Free Chickpea and Carrot Balls drizzled with delicious coconut curry sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. The sauce can also be stored separately and reheated.