Ingredients:

Vegetable balls and Indian style stew
360 g (ca 24) HUVUDROLL vegetable balls
4 servings of rice
1 brown onion
2 garlic cloves
1 tbsp ginger, finely chopped
2 tbsp tomato puree
1 tbsp garam masala spice mix
1 ml chilli flakes
2 dl coconut milk
1 dl water
2 dl crushed tomatoes
1 vegetable stock cube
30 g baby spinach
Salt
Mango chutney
Cashew nuts
Spring onions
Coriander
Oil for frying

Step by step:

1. Cook the rice according to the package instructions.
2. Chop the yellow onion, garlic, and ginger into small pieces. Heat oil in a skillet over medium heat and add the chopped ingredients. Cook until everything is softened.
3. Add the tomato puree, garam masala, and chilli flakes to the pan. Allow to sizzle for a few minutes.
4. Pour in the coconut milk, water, and crushed tomatoes. Crumble the stock cube into the mixture and stir.
5. Add the HUVUDROLL vegetable balls and simmer for about 15 minutes. Season with salt.
6. Chop the cashew nuts, spring onions and coriander.
7. Turn the baby spinach into the pot just before serving

Serving

Serve the stew with the cooked rice and top with a dollop of mango chutney, finely chopped spring onion, cashew nuts, and coriander. Enjoy!