Vegan Curry Carrot Balls | Vegan Savoury Recipes | Gently Vegan
Vegan curry carrot balls

Curry Carrot Balls

Vegan curry carrot balls – Yummy Indian curry influence.


1 tablespoon of flaxseed meal
3 tablespoons water
300g raw carrots (approx.3)
1 teaspoon sized knob of fresh ginger
2 tablespoon almond butter
1/2 cup chickpea flour
3 tablespoons lemon juice
1 1/2 cups brown rice
1/2 cup currants
1 1/2 tablespoons Keens curry powder
40 grams black sesame seeds ( for coating)
1 teaspoon olive oil ( for coating)
1/2 cup coconut yoghurt
1 tablespoon lemon juice
1 teaspoon garlic salt ( I used Masterfoods)
1 small Lebanese cucumber



Food Processor
Mixing Bowl
Parchment paper
Baking tray


  1. Pre heat oven to 200 degrees celsius.
  2.  Add flaxseed to water and let it sit for at least 10 minutes to release it’s binding powers .
  3. Cut carrots into small chunks, peel ginger place in a steamer pot, cook ginger and carrots until slightly tender.
  4. Once cooked, let carrots and ginger cool.
  5. In a bowl combine cooked rice, flaxseed mix and currants
  6. Mix well (put to one side).
  7. Add to carrots and ginger to food processor with lemon juice, almond butter, curry powder and chickpea flour.
  8. Blend to a paste.
  9. Add to rice, currant and flaxseed mix.
  10. Mix well.
  11. Make sure you don’t have on any rings and have well washed hands, it gets a little messy now.
  12. Use a big dessert spoon and divide mix into 4 portions.
  13. Shape to look like four small tennis balls. This is a sticky messy process but worth it.
  14. Rub 1/4 teaspoon per ball of olive oil over your hands (alternatively I tend to just lightly spray my hands with an olive oil spray can).
  15.  Gently coat each ball lightly with the oil on your hands.
  16. Cover each ball in black sesame seeds. The easiest way is to put the seeds in a bowl and roll curry balls in the seed bowl.
  17. I find you tend to do two balls then you need to wash your hands before you do the other two.
  18. They are not very dense so you will need to reshape them as you roll.
  19. Once all four balls are done place them on a tray lined with parchment baking paper.
  20. Cook for 40 minutes at 200 degrees celsius.
  21. While balls re cooking prepare raita.
  22. Finely chop lebanese cucumber.
  23. Add coconut yoghurt,lemon juice and garlic salt.
  24. Mix well and serve with balls.

Serve with a crispy green salad and raita.

These will keep in the fridge for a couple of days so left overs can be work lunch options heated for around 40-50 seconds in the microwave.


More Vegan Balls recipes on Savoury Recipes.


Recipe by Catherine Carr 

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