Hello everybody! I’ll just start by saying that this recipe is an insult to all original uses, meanings and applications of curry, but I guess that is to be expected from a classic Danish dish that is based on “curry” flavours. There are thousands of amazing curry dishes that might be better than this, because this is not meant to be spicy or authentic to its roots, just FYI, so if that’s what you’re looking for, I have other recipes that might be more relevant, like this vegan autumn curry soup. This dish is very special to me though, it was my childhood favourite, I have always loved it, and it reminds me of my 90s childhood. It is a classic Danish dish that almost all Danes have tried at least once. I was asked to share more Danish cuisine, so this is all your own doing – I have no regrets, this is still one of my absolute favourite comfort meals, and once I found out how to veganise it, I was flying. Now you can make it too.
- Vegan meatballs/veggie balls (I used the veggie balls from Naturli’) you can also make them yourself with beans or soy, or substitute with falafel
- Parboiled rice (is this the superior rice – no absolutely not, but we’re staying true to the 90’s theme, but you can of course use any kind of rice you prefer)
- Curry powder
- Veggie stock/bouillon
- Wheat flour
- Vegan butter
- Salt and pepper to taste
RICE: I use 1 dL of rice, and 2 dL of water, per person when cooking. I start by bringing the rice to a boil, then I turn off the heat completely and set the rice, in the pot, aside to finish cooking, while I get started on the sauce.
SAUCE: We’re basically making a curry flavoured roux sauce. In a pot on medium heat, melt 50 grams of vegan butter. Once melted, mix in 2 teaspoons of curry powder, and whisk. When combined, add your flour to create your sauce base. I add the flour 1 teaspoon at a time, whisking it together, before adding more. You want a consistency that comes together and let’s go of the bottom of the pot. Once you have reached a *thick batter consistency* start adding your water and veggie stock little by little. I add about 2 dL at a time. Let the sauce reduce a little, and thicken up, before adding more water. The final result should be thick enough to stick to a fork, but still possible to pour. Add salt and pepper to taste.
BALLS: For the veggie balls, if you’re using soy/pea-based protein – fry them on a pan until done, and before serving the dish turn them over into the sauce, so they are completely covered, rest for 2 minutes, then serve. If you are using falafel/whole food plant-based options – don’t cook them for too long in the sauce, otherwise, they’ll fall apart, so simply pouring the sauce over the balls on the plate, might be a better option.