Serves: 2
Takes: 45-50 minutes
Ingredients
1 bag quorn Swedish balls
2 red chilis
2tsp ginger puree
2tsp lemongrass puree
A handful of fresh coriander
1 veg stock cube
150g mangetout
2 courgettes
250g chestnut mushrooms
400ml coconut milk (the milk replacement, comes in a carton type, rather than the tinned type)
Juice of 1 lime
Method
Finely chop one of the chilis and slice the other. Finely slice the mushrooms.
In a large non stick pan, add the lemongrass, ginger, chopped chili, coriander and stock cube and heat gently to create a paste.
Add the mushrooms and heat until they start to soften. Stir in the mange tout and the meatballs. Add the coconut milk and bring to the boil. Lower the heat and cover. Leave to simmer for 15 minutes.
Meanwhile, use a spiraliser to turn the courgette into noodles.
After the meatball mix has been simmering for 15 minutes, add the sliced chili, lime juice and courgetti. Cover and simmer for five more minutes.
Serve.
Adaptations
If you’re not a big fan of courgette, add some brocolli florets to the mix with the meatballs and mangetout and simmer everything for 20 minutes.