Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Madras Curry with Meatballs and Mini Eggplant
- Ingredients
- 1 day-old White roll
- 2 onions
- 4 garlic cloves
- 250 grams green Eggplant (from the Asian Supermarket)
- 600 grams Ground beef
- 1 egg
- salt (and)
- freshly ground peppers
- 3 Tbsps Ghee (clarified butter)
- 1 Tbsp Madras curry powder
- 1 tsp sweet ground paprika
- 400 milliliters Coconut milk
- cilantro (for garnish)
Soak the bread for about 15 minutes in lukewarm water. Peel the onions and the garlic. Cut 1 onion into strips and dice the remaining onion and garlic finely. Rinse the mini eggplants and remove the stems.
Squeeze out the bread and mix with the ground beef. Add the egg and diced onion, and season with salt and pepper. With moistened hands, form into small balls. Heat the clarified butter in a pan and fry the meatballs on all sides for about 10 minutes. Remove from the pan.
Add the onion strips and garlic and cook until translucent. Sprinkle with curry and paprika, then deglaze with coconut milk. Add the eggplant and cook at low temperature for about 10 minutes. Add the meatballs to the pan and warm through in the sauce. Serve in bowls and garnish with cilantro leaves. Serve with naan (Indian flatbread).
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |