I really do love these veggieballs that my normal supermarket sells. They are a great way to trick a confirmed meat eater into eating a vegetarian meal!
I’m not advertising here so I have avoided naming the particular supermarket but there is every chance that the one that you use will sell a similar product.
Now I also like the occasional curry and also a hotpot. What better way to prepare a meal than that combine all three with some added experimental touches?
In comes a Curried Veggieball Hotpot with a few added touches that can be expected here at Experimental Chefs.
Note that the quantities given suit my appetite and made for a very filling meal. Increase the number of veggieballs for the larger appetite.
Well perhaps hotpot was different when I was young but this curried version is close to the original. Well, close enough to make a good and filling meal.
- 4 frozen Veggieballs
- 1 small Brown Onion (about 2½5cm/1inch diameter)
- 125g/4oz Potato
- 4-6 smallish Parsnip sticks
- 2 large White Mushrooms
- 250ml/½ pint Curry Sauce
- Pre-heat the oven to 200°C/400°F/Gas Mark 4
- Peel and quarter the onion then place into an ovenproof dish at even intervals near the edge.
- Slice the mushrooms to your preferred size then sprinkle into the base of the dish.
- Add the 4 veggieballs in the middle. Space evenly in the gap.
- Pour in the curry sauce. You need enough to cover the base and then come about halfway up the onion and veggieballs.. Use a teaspoon to move things around a little so that they get a good coating of curry sauce.
- Wash the potatoes and cut away any dark bits. No need to peel. Slice thinly then layer around the edges of the dish leaving a gap in the middle.
- Peel and chop the parsnip so that the result is enough to fill that gap in the middle. Cut what is required to get a full top to the food.
- Put into the hot oven and leave to cook fo around 40 minutes. Ovens vary so check after about 25 minutes.
- Serve just as it comes because there are plenty of veggies in there already. Alternatively, serve with a side vegetable of your choice.
Home made curry sauce can be used or, for simplicity, a jar bought from the supermarket. The picture shows a version made with a bought sauce because I am lazy like that!