Meatballs– as its name indicating that it’s consist of meat, and some people give very weird reaction at the time of hearing “meat”. But, here we are providing the pure vegetarian Indian meatballs that prepared by veggies and spice powders along with Coconut Curry Sauce and Lemon-Scented Basmati rice, so in one dish, you will get three delectable delicacies that look appetizing. During the gathering, it makes an impressive appetizer or comforting meal, but can surely be enjoyed as a snack too, having nutritious and healthy, especially “meatballs”.

A very few people heard the name of this dish, however, they don’t how to cook it, and there are many, who have heard the first time. Therefore, for both, a recipe is mentioned below along with the ingredients, out of which some are available in your kitchen pantry and for others, you have to rush to the market. It’s a new recipe for you and your family, so prepare at least for once. It’s obvious that, it will not be perfect at the first time, but if you try again and again, one day definitely comes, bet your family and friends desire for more.

Vegan Indian “Meatballs” with Coconut Curry Sauce and Lemon-Scented Basmati Rice

Serves: 8 servings

Ingredients for cooking Vegan Indian “Meatballs”

  • 1.5 lbs or 0.680 kg Zucchini (torai)
  • 4 ounces or 0.113 kg Carrot (peeled)
  • 2 ounces or 0.05 kg Red Capsicum
  • 2 ounces or 0.05 kg Yellow Capsicum
  • ¼ cup of Green Onions (diagonally thinly sliced)
  • ¼ cup of fresh Coriander Leaves (finely chopped)
  • 8 ounces or 0.226 Onions (chopped)
  • 1 tbsp of seeded Jalapeno (finely chopped)
  • 1 tbsp of fresh Ginger (peeled and finely chopped)
  • 1 tsp Kosher Salt (a type of salt)
  • 1 tsp Old Bay Seasoning (mixture of herbs and spices)
  • ¼ tsp of ground Cumin Seeds
  • ½ cup of All-purpose Flour (Maida)
  • 3 cups of Oil

Ingredients for cooking Coconut Curry Sauce

  • 2 tbsp of Oil
  • 4 ounces or 0.113 kg of Onions (cut into small pieces)
  • 2 tbsp shallots (chopped)
  • 1 tbsp of fresh ginger (finely chopped)
  • 1 tbsp of ground Coriander Seeds
  • 1.5 tsp of ground Cumin Seeds
  • 1 tsp of Garlic (finely chopped)
  • ½ tsp of ground Turmeric
  • 1/8 cup of Cayenne Pepper
  • 2 cups of Coconut Milk
  • 6 ounces or 0.170 kg Tomatoes (peeled, seeded and finely chopped)
  • 1.5 tbsp Lime Juice
  • 1 tbsp of Coriander Leaves (chopped)
  • 1 tsp Garam Masala
  • ½ tsp of Kosher Salt (a type of salt)

Ingredients for cooking Lemon-Scented Basmati Rice

  • 1 tbsp of Oil
  • 1 tsp Shallots (finely chopped)
  • ½ tsp of fresh Ginger (finely chopped)
  • 2 or 2/3 cups of Water
  • 1.5 cups of Basmati Rice
  • 2 strips of fresh Lemon Peel
  • 1 tsp Kosher Salt (a type of salt)
  • ¼ tsp ground Cumin Seeds

Procedure for Vegan Indian “Meatballs”


  • With the help of a grater, grate the zucchini, carrots, both the capsicums. Place all these veggies into a colander over a bowl to drain out the excess of water.
  • Keep aside the liquid, which is drained out from the veggies. It will later use to prepare the Coconut Curry Sauce.
  • Squeeze out the whole water of the veggies by putting them inside any cloth.
  • Now, put them into an another bowl and mix with the green onions, coriander leaves, jalapeno, ginger, salt, Old Bay, black pepper and cumin seeds.
  • Add all-purpose flour and mix it well. If the mixture seems too loose, then add more.
  • Take out the portions from the vegetable mixture (according to your need) and slightly roll into a sphere shape.
  • Place the meatballs on the parchment paper or an aluminum foil lined onto a baking tray. Cover it with plastic wrap and refrigerate for at least 1 hour.
  • Heat the oil in a wok (kadai) and fry the vegan meatballs, till they turn golden brown.
  • Take them out carefully and place on a tissue.

Procedure for the Coconut Curry Sauce


  • Heat the oil in a wok (kadai) on a medium flame. Add the red onions and shallots until just aroma.
  • Add the ginger, coriander powder, cumin powder, garlic, turmeric, and cayenne. Cook for a minute while carefully stirring with a wooden spoon.
  • Add coconut milk, tomatoes and lime juice. Cook on a low flame for about 10 minutes.
  • Add 2 cups of the liquid, squeezed from the veggies while preparing the meatballs and continue to cook, until the sauce reduce to a medium consistency.
  • Add the coriander leaves, garam masala, and salt and cook for last 2 minutes.

Procedure for preparing the Lemon-Scented Basmati Rice


  • Heat the oil in a cooker over a medium flame. Add shallots and ginger, cook for 30 minutes.
  • Now, add water, rice, lemon peel, salt and cumin powder.
  • Tightly cover the lid of the cooker and cook for around 15 to 18 minutes.
  • Remove the cooker from the stove.

How to serve Indian “Meatballs, Coconut Curry and Basmati Rice together?

  • Evenly ladle the Coconut Curry into 8 warm decorative bowls.
  • Place a cup of the rice in the center of each bowl.
  • Arrange the 4 Vegan Indian “Meatballs” around the bowl of a rice.