Curry Meatballs in Creamy Tomato-Coconut Sauce
From Mark's Daily Apple. Serves 24 meatballs. 1 hr. 19 ingredients
Ingredients
- Sauce:
- 3 tablespoons coconut oil
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 3 tablespoons roughly chopped ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground cardamom
- 1 1/2 pounds tomatoes, roughly chopped (about 8 Romas or 2 cans tomatoes)
- 1 can of coconut milk
- 3 carrots, cut into 1/4-inch rounds
- Meatballs:
- large handful fresh parsley, finely chopped
- small handful fresh mint leaves, finely chopped
- 3 garlic cloves
- 2 pounds ground meat
- 1 egg
- 1 tablespoon curry powder
- 1-2 teaspoons salt
- To serve:
- 1 head cauliflower, grated
Directions
- Sauce: Heat the coconut oil in a wide, deep skillet or Dutch oven over medium heat and cook the onion until soft, about 6 minutes.
- Add the garlic, ginger, coriander, cumin, curry powder and cardamom and stir for 1 minute until fragrant.
- Add the tomatoes and coconut milk, bring to a simmer, and cook for 10 minutes; purée with an immersion blender if you want a smooth sauce, then add the carrots and keep at a gentle simmer.
- Meatballs: Mince the garlic and mix it with the parsley, mint, ground meat, egg, curry powder and salt, using your hands just until combined.
- Roll the mixture into 24 balls about 1 1/2 inches across.
- Lower the meatballs into the simmering sauce in a single layer, cover, and cook for 20 to 25 minutes, turning once, until cooked through (160°F/71°C inside) and the carrots are tender.
- To serve: While the meatballs cook, sauté the grated cauliflower in a little oil over medium-high heat for 5 to 7 minutes until tender, season with salt, and spoon the meatballs and sauce over it.
From Mark's Daily Apple