I share with you another very autumnal looking dish - Carrot Quinoa 'Meatballs' in Tamarind Sauce.
I know I have already shared a blog post for VeganMofo featuring mock 'meatballs', but this one is not made with TVP or 'meat' substitutes. These are made from scratch with quinoa, carrots and chickpea flour, then rolled into bite sized balls and pan fried before being added to the tangy sauce.
D is not that keen on tamarind, which surprises me as he likes citrussy things, but I guess tamarind offers a different kind of twang, rather than a zing. I love tamarind. I grew up eating and drinking it, especially when my taste buds need waking up or when I am feeling a little poorly.
Back to this Tamarind Sauce based dish. I must add that this is not a soupy sauce, its a little on the thick side as it is rich in flavour, but feel free to water it down with either a bit of water of vegetable stock if you so wish.
I am sharing this Tamarind sauce dish with Vanesther at Bangers and Mash for this months The Spice Trail. The Theme is A Taste of India.
Quinoa Carrot 'Meatballs' in Tamarind Sauce
For the Quinoa Carrot Meatballs
Follow this recipe, but replace the parsnip with carrots and shape mixture into bite size balls
For the tamarind sauce
2 - 3 tablespoons olive oil
1 large onion, finely sliced
2 - 3 garlic cloves, crushed
1/2 teaspoon chilli flakes
1 teaspoon cumin powder
2 x 400g tomatoes
2 tablespoon tamarind paste
Salt and pepper to taste
Heat the oil, add the onion and garlic and fry until soft and tender, then stir in the spices, heat through, before adding int he tinned tomatoes and the tamarind paste. Season with salt and cook for 20 - 30 minutes until soft and, thicken. Make sure you stir every so often and break up those tomatoes to a pulp.
When ready, stir in the quinoa 'meatballs', allow to heat through for a few minutes, before serving.