Curried Veggieball Hotpot

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.

Curried Veggieball Hotpot

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Serves 1

Curried Veggieball Hotpot

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.

Ingredients

  • 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

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 4
  2. Peel and quarter the onion then place into an ovenproof dish at even intervals near the edge.
  3. Slice the mushrooms to your preferred size then sprinkle into the base of the dish.
  4. Add the 4 veggieballs in the middle. Space evenly in the gap.
  5. 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.
  6. 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.
  7. 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.
  8. Put into the hot oven and leave to cook fo around 40 minutes. Ovens vary so check after about 25 minutes.
  9. Serve just as it comes because there are plenty of veggies in there already. Alternatively, serve with a side vegetable of your choice.

Notes

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!

http://experimentalchefs.com/curried-veggieball-hotpot/

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