Chickpea “Meatballs” with Coconut Curry and Candied Fennel

Inspired by a jar of colourful candied fennel found at Granville Island Market’s Globavore (a food shop specializing in international flavours), I began searching the perfect curry dish they could garnish.

A Vij-inspired recipe was the winner, although I used coconut milk in place of dairy and these amazing vegan meatballs (via Minimalist Baker) instead of chicken. I made the dishes separately, then combined them in a skillet and garnished with dollops of Tofutti sour cream and handfuls of the beautiful candied fennel.

Globavore on Granville Island was filled with unique ingredients like fresh tamarind, snake fruit, prickly pear cactus, galangal, chestnut puree and so much more — perfect stocking stuffers for the food lover in your life. And, of course, the market is your one-stop-shop for holiday meal ingredients, floral arrangements, cakes etc.

Thanks to @Granville_Island for sponsoring this post! All opinions are my own.

Comments are closed.