1. Heat a pan with oil over medium heat and sauté the curry paste for 2 minutes.
2. Add coconut milk, cashew milk and turmeric powder in the pan, stir and leave everything to boil for 10 minutes over low heat.
3. In a separate pan, boil water with salt. When the water starts boiling, add carrots and the remaining vegetables, boil for 3 minutes, then take them out in a bowl with very cold water. Do the same with the zucchini, but leave it to boil for 1 minute.
4. After the sauce has slowly boiled for 10 minutes, add the plant-based meatballs in and boil for 4 minutes over low heat.
5. Season the sauce with salt and pepper to taste, add the vegetables and boil for 2 more minutes.
6. Put the vegetable curry sauce in deep dishes, sprinkle sliced chilli peppers, spring onions and freshly chopped coriander.
7. Serve with basmati rice on the side.
