How long does thai green curry chickpea meatballs [vegan] take to cook?

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

Can thai green curry chickpea meatballs [vegan] be made ahead?

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

Can I make thai green curry chickpea meatballs [vegan] without nuts?

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

Why is thai green curry chickpea meatballs [vegan] so quick to make?

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

How long does thai green curry chickpea meatballs [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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Thai Green Curry Chickpea Meatballs
[Vegan]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Thai Green Curry Chickpea Meatballs [Vegan]

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These chickpea meatballs come are made from only four ingredients and they come together in three easy steps! They're spiced with a mixture of curry powder, turmeric, chili powder, and ginger and can be either baked or fried. Then, you serve them with the creamy curry sauce and any vegetables... Read More

Ingredients You Need for Thai Green Curry Chickpea Meatballs [Vegan]

For the Meatballs:

1 15-ounce can chickpeas, drained and rinsed
Tandoori mix (curry powder, turmeric, chili powder, ginger, salt, pepper)
1-2 tablespoons curry sauce (recipe below)

For the Curry Sauce:

2 tablespoons cashew butter or any nut butter
1 tablespoon green curry paste
1/3 cup water, to thin

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How to Prepare Thai Green Curry Chickpea Meatballs [Vegan]

To Make the Curry Sauce:

Combine all the ingredients in a small bowl, and whisk until smooth

To Make the Meatballs:

Combine all the ingredients in a blender and blend until smooth.
Take the mixture and form equal sized meatballs with your hands. Either bake them in the oven at 400°F for 20 minutes, or just fry them until they're golden and crispy. Serve with the remaining curry sauce.