Roll the mixture into tablespoon-sized balls. If the mixture is a little wet, add a little more oats and/or allow the mixture to chill in the fridge for 30-60 minutes.
Fry the balls in a large, oiled pan/skillet over medium heat, until lightly browned, turning occasionally. Transfer the balls onto a baking sheet and bake for about 20 minutes.
To make the gravy, add the tomato paste to a pan, pour in the plant-based cream, and stir with a whisk. Then slowly add the vegetable broth, while stirring.
Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and allow it to simmer over medium heat for 10-12 minutes. Then add the cornstarch 'slurry'.
Enjoy these black bean meatballs alongside a creamy, rich, dairy-free curry gravy and mashed potatoes. It's delicious, healthy and flavor-packed comfort food at its finest.