Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Vegetarian meatballs with green curry sauce
2020-02-21
https://www.metro.ca/userfiles/image/recipes/boulettes-vege-sauce-cari-vert-11207.jpg
PT45M
PT25M
PT1H10M
Vegetarian meatballsWith the rack in the middle position, preheat the oven to 400 °F. Line a baking sheet with parchment paper and brush a bit of oil on top. Set aside.Place the cauliflower and spinach in a blender and pulse until you get a texture similar to rice.In a large non-stick pan, heat the oil on medium high and cook the cauliflower and spinach with the scallions and garlic for 6 minutes. Let cool for 5 minutes.In a large bowl, combine all the ingredients for the meatballs. Shape the mixture into meatballs about the size of a golf ball and place them on the baking sheet. Drizzle a bit of olive oil on top and bake in the oven for 25 minutes.Green curryIn the same pan you used to cook the cauliflower mixture, heat the olive oil on medium high and cook the scallions and garlic for 3 minutes. Set aside.In a blender, add the remaining ingredients for the green curry and pulse until you get a very smooth texture. Pour the sauce into the pan with the green scallions and bring to a boil while stirring. Simmer on low for 5 minutes.Serve with the meatballs, cilantro, lime zest, as well as the rice.Source: K pour Katrine
5
0
0
0
0
vegetarian meatballs
3 cups (750 ml) cauliflower roughly chopped
2 cups (500 ml) baby spinach
3 tablespoon (45 ml) olive oil
1/3 cup (80 ml) scallion chopped
1 garlic clove chopped
1 cup (250 ml) gluten-free Rice Krispies type cereal pulsed in a food processor to obtain a substitute for breadcrumbs
1 cup (250 ml) gluten-free quick-cooking oatmeal
3 eggs
1 teaspoon (5 ml) curry
1 teaspoon (5 ml) salt
To taste pepper
green curry sauce
1 tablespoon (15 ml) oilve oil
4 scallion roughly chopped
1 garlic clove chopped
1 can (400 ml) regular coconut milk
1 cup (250 ml) fresh cilantro with strems roughly chopped
1 jalapeño pepper (seeds removed) chopped
1 tablespoon (15 ml) fresh ginger
1 cup (250 ml) baby spinach
1 teaspoon (5 ml) maple syrup
1 teaspoon (5 ml) salt
toppings
1/3 cup (80 ml) cilantro
zest of one lime
1 green apple diced
rice
Vegetarian meatballs with green curry sauce
5
Main course
0:45
Preparation
0:25
COOKING
1:10
TOTAL TIME
Ingredients
-
vegetarian meatballs
-
3 cups
(750 ml)cauliflower roughly chopped
-
2 cups
(500 ml)baby spinach
-
3 tablespoon
(45 ml)olive oil
-
1/3 cup
(80 ml)scallion chopped
-
1
garlic clove chopped
-
1 cup
(250 ml)gluten-free Rice Krispies type cereal pulsed in a food processor to obtain a substitute for breadcrumbs
-
1 cup
(250 ml)gluten-free quick-cooking oatmeal
-
3
eggs
-
1 teaspoon
(5 ml)curry
-
1 teaspoon
(5 ml)salt
-
To taste
pepper
-
green curry sauce
-
1 tablespoon
(15 ml)oilve oil
-
4
scallion roughly chopped
-
1
garlic clove chopped
-
1 can
(400 ml)regular coconut milk
-
1 cup
(250 ml)fresh cilantro with strems roughly chopped
-
1
jalapeño pepper (seeds removed) chopped
-
1 tablespoon
(15 ml)fresh ginger
-
1 cup
(250 ml)baby spinach
-
1 teaspoon
(5 ml)maple syrup
-
1 teaspoon
(5 ml)salt
-
toppings
-
1/3 cup
(80 ml)cilantro
-
zest of one lime
-
1
green apple diced
-
rice
Preparation
Vegetarian meatballs
With the rack in the middle position, preheat the oven to 400 °F. Line a baking sheet with parchment paper and brush a bit of oil on top. Set aside.
Place the cauliflower and spinach in a blender and pulse until you get a texture similar to rice.
In a large non-stick pan, heat the oil on medium high and cook the cauliflower and spinach with the scallions and garlic for 6 minutes. Let cool for 5 minutes.
In a large bowl, combine all the ingredients for the meatballs. Shape the mixture into meatballs about the size of a golf ball and place them on the baking sheet. Drizzle a bit of olive oil on top and bake in the oven for 25 minutes.
Green curry
In the same pan you used to cook the cauliflower mixture, heat the olive oil on medium high and cook the scallions and garlic for 3 minutes. Set aside.
In a blender, add the remaining ingredients for the green curry and pulse until you get a very smooth texture. Pour the sauce into the pan with the green scallions and bring to a boil while stirring. Simmer on low for 5 minutes.
Serve with the meatballs, cilantro, lime zest, as well as the rice.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
