Vegetarian meatballs in curry sauce

Ingredients:

• 1 tbsp coconut or other vegetable oil
• 1 cup chopped onion
• 1 tbsp. grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons red curry paste
• 1 can (400 g) coconut milk
• 2 tablespoons fish sauce
• About 32 frozen vegetable meatballs, defrost
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• 2 tbsp chopped green onions

Preparation:

1. Heat the onion in a medium saucepan over medium heat. Add the onion and cook until translucent, 7–8 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Stir. Bring the sauce to a simmer, cover, reduce the heat, and simmer for 10 minutes.
2. Add the meatballs and simmer for another 10 minutes. Turn off the heat, add lime juice, and transfer to a serving bowl. Sprinkle with cilantro and green onions.