The intricate flavors of this sweet and spicy dish result in a culinary delight. You can add vegetables of your choice to this dish for a larger crowd or just stick to the straight forward recipe; either way you will love it. Best if served accompanied with a wild rice dish. These meatballs are made from Portabella mushrooms by the brand Franklin Farms available at many major supermarkets in the refrigerated section. I bought these meatball at Waldbaums. You can always go online and see which stores carry it. You will find a picture of the brand below.
Serves 6
Ingredients
1 tablespoon vegetable oil
1 yellow onion, chopped
1 cup tomato sauce
1 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoons duck sauce
¼ cup orange juice
1 zucchini, sliced into ¼ inch rounds
1 potato, cubed
2 carrots, sliced into ¼ inch rounds
1 zucchini, sliced into ¼ inch rounds
1 potato, cubed
2 carrots, sliced into ¼ inch rounds
Directions:
- In a medium saucepan over a medium high flame, heat oil and sauté onion for 7-8 minutes or until translucent.
- Add the tomato sauce, curry, cumin, turmeric, duck sauce and orange juice to the saucepan and combine well. Cook for 5 minutes.
- Add zucchini, potato and carrots or any cut up vegetables of your choice and combine well.
- Once boiling, lower heat and simmer covered for 25 minutes.
- Add your meatballs and cook for an additional 12 minutes.
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