Smokey bean balls and spiced sauce

Iā€™v always thought that curry and pasta do not go together, no way! But decided to try a recipe of my own putting an Eastern twist on a classic Italian dish. And I loved it

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Serves 6



1 medium brown onion finely diced

1/3 cup sundried tomatoes chopped

1 clove garlic crushed

6 tomatoes diced

Glug olive oil


1 red chili

2 tsp coriander powder

1/2 tsp ground turmeric

1 thumb sized piece of ginger grated

1/2 tsp ground cinnamon

1 tin coconut milk

Bean balls


1 clove garlic

1/2 small onion

2 tsp ground coriander

2 courgettes

2 tins black beans drained and washed (Can sub for other bean variety)

Small bunch coriander leaves

1/2 tsp salt

4 TBS flour

1/2 cup almonds

1/2 tsp liquid smoke or 1 TBS smoked paprika


Start by making your sauce so that it can simmer for a while and get beautiful and thick. Prepare all the vegetables and fry them, with the spices in a large sauce pan with the olive oil on a low heat. Cook until the onions are transparent and then add in the coconut milk and allow to simmer slowly.

In the mean time prepare your bean balls. You can add all the ingredients into a food processor and blitz until it forms a course texture.

In a small pot heat up oil about 2 inches deep to fry the balls in.

Remove the sauce from the heat and blend to make a smooth sauce. Then place back in the pan and allow to simmer some more.

Form your bean mixture into balls - about 2 table spoons per ball and deep fry in the oil.

I served mine with linguini and garnished with chillies, spring onion and coriander.