Meatballs in Spicy Curry with Cauliflower Rice

Lately, I’ve been experimenting with a lot of low-carb meals.

I normally don’t eat too much bread, grains, or sweets (unless I’m making my own healthy baking and cooking, of course!) But I’ve found that cutting back on sugar, too much fruit, and bread, and being a little more liberal with coconut cream, butter, and cheese leaves me feeling truly full and satisfied. Plus, the food tastes even better!

One recipe I’ve been loving recently is my take on a classic Danish dish called Boller I Karry, or meatballs in curry.

It’s typically served with rice and not a lot of vegetables, but in my version, I’ve swapped out the rice for cauliflower rice and added blended veggies to the curry.

The sauce is creamy and rich from full-fat coconut milk, and the meatballs are gently boiled. You can use whatever minced meat you prefer or even steamed fish or falafels if you want to switch things up.

I made this dish a few weeks ago, and was a little improvised, but I think I managed to recreate the recipe pretty well. But be sure to season to taste, and don’t be afraid to use whatever vegetables you have. A blended curry can easily include roots and all kinds of cabbage, kale, and other seasonal veggies.

I hope you give this recipe a try and let me know how it turns out!

Happy cooking!

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Meatballs in Spicy Curry & Cauliflower Rice

Course Main Course
Servings 4
Calories 323kcal



  • 400 g minced pork, chicken or beef
  • 1 egg
  • 1 onion, grated
  • 3 cloves of garlic, minced
  • 1 tbsp nigella seeds
  • 1 tsp salt
  • 1/2 tsp ground chilli


  • 1 can full fat coconut milk
  • 1/2 cup strong vegetable or chicken stock
  • 3 onions
  • 5 cloves of garlic
  • 5 carrots
  • 1 apple
  • 2 red peppers
  • 2 tbsp yellow curry paste
  • 2 cm peeled ginger
  • 1/2 fresh medium strong chili
  • 1 tsp salt
  • 1 tbsp ground curry
  • 1 tsp ground cumin

To serve

  • 1 big or 2 small cauliflower heads
  • Fresh coriander or parsley


  • Start by making the base for the meatballs. Mix all of the ingredients together until you have a sticky mix. Refrigerate until you need it
  • For the curry. Wash and clean vegetables and cut in appropriate pieces. In a pot heat some coconut oil or butter, add the onions and garlic and saut © for a few minutes. Then add curry paste and curry and let it get some heat so it can release its flavours. Afterwards add all the vegetables your using and top with half the stock and the whole can of coconut milk. Turn down the and put on a lit and let it simmer while your prepare the rest.
  • Turn a pot of water into a boil and add a Tbsp of salt. Use a tsp to make small meatballs that you place in the boiling water rather fast one after another. They will fall down to the bottom and when cooked they will appear in the surface again. When the meatballs start popping up, you use a spoon to remove them and place them back into a clean bowl.
  • The cauliflower rice are fast to cook, and you should do this as the last step. Grate the cauliflower head, this is so easy when you have a food processor. Place it in a bowl, pour boiling water ontop until it covers, Let is sit for 2 min and then drain the cauliflower rice, voil  .
  • The curry should simmer for around 30-40 min, or more until all the vegetables are very tender. Use a blender, handheld is so much easier, and blend everything into a lovely thick curry. And remember season to taste add more stock if too thick, remember salt, vinegar extra chilli flakes if necessary or some concentrated stock/broth if it lacks overall flavour.
  • When it is perfect you pop in you meatballs give it a boost of heat and serve it straight away ontop of your lovely cauliflower rice and some fresh herbsEnjoy


Calories: 323kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 1255mg | Potassium: 801mg | Fiber: 7g | Sugar: 15g | Vitamin A: 15963IU | Vitamin C: 91mg | Calcium: 98mg | Iron: 5mg