How long does coconut arancini with tomato curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can coconut arancini with tomato curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make coconut arancini with tomato curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is coconut arancini with tomato curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does coconut arancini with tomato curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Coconut Arancini With Tomato Curry
[Vegan]

LP By: Lena Pfetzer

Author Bio

Lena Pfetzer is the face behind the blog and Instagram page, Lenaliciously. There, Lena... Read More

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Ingredients You Need for Coconut Arancini With Tomato Curry [Vegan]

For the Coconut-Rice Balls:

3/4 cup white basmati rice
1 1/2 cup water
1 tablespoon finely shredded coconut
1/4 teaspoon salt

For the Coating:

3 tablespoons bread crumbs
1 tablespoon chia seed powder
1 tablespoon flaxseed powder
1 tablespoon nutritional yeast
1/2 tablespoon parsley
1/2 tablespoon salt, black pepper

For the Tomato Curry:

1 14.5-ounce can of crushed tomatoes
1 1/3 cup coconut milk
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground onions
2 teaspoons curry powder

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How to Prepare Coconut Arancini With Tomato Curry [Vegan]

Simmer rice in water (or preferably vegetable broth)
While the rice is cooking, prepare the coating mixture. Stir together all of the coating ingredients in a medium sized bowl.
Once the rice is cooked, add in the shredded coconut and salt to the warm rice. Stir together, cover and leave to cool in the refrigerator for 30 minutes.
In a pot, add tomato purée, coconut milk, and spices and simmer for about 10 minutes.
Once rice is cool, preheat oven to 390°F and line a baking sheet with parchment paper. With an ice cream scoop or spoon, scoop rice mixture onto the baking sheet. You should have 11 equal-sized balls on the baking sheet.
Prepare a small bowl of water to dampen your hands a bit before rolling the rice balls. This helps the breadcrumbs to stick to the rice balls and helps the rice to not stick to your hands. Roll the mixture into round balls. Dip them generously into the breadcrumbs and place again on the baking sheet.
Bake for 20-25 minutes until crispy and brown.