Meatballs in Spicy Curry & Cauliflower Rice

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Meatballs in Spicy Curry & Cauliflower Rice

Course Main Course

Servings

Calories 323kcal

Ingredients

Meatballs

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

Curry

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

Metric - US Customary

Instructions

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

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