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Ingredients
Meatball and Vegetable Curry
- Ingredients
- 1 day-old White roll
- 1 can Peas (about 125 grams drained)
- 1 yellow onion
- 1 garlic clove
- 200 grams carrots
- 200 grams waxy potatoes
- 200 grams Cauliflower
- 500 grams mixed Ground meat (pork, beef, lamb)
- 1 tsp medium-hot Mustard
- 1 egg
- salt
- peppers (freshly ground)
- Chili powder
- 1 Tbsp clarified butter
- 2 Tbsps olive oil
- 2 Tbsps Curry powder
- 250 milliliters Vegetable broth
- 150 milliliters Coconut milk
- 1 splash Tabasco sauce
- 3 Tbsps Lime juice
- sugar (to taste)
- cilantro (for garnish)
Soak bread in lukewarm water. Drain the peas. Peel the onion and garlic and finely chop. Peel the carrots and potatoes and cut into bite-sized pieces. Rinse the cauliflower, drain and cut into florets. Squeeze the bread to remove excess liquid and mix with the ground meat, mustard, and egg in a bowl. Season with salt, pepper and chili powder.
Shape the meat mixture into balls (each about 50 grams)(each approximately 2 ounces). Heat clarified butter in a skillet over medium-high heat and cook meatballs until golden brown. Remove meatballs from skillet and keep warm. Heat the oil in a large saucepan and cook the onion and garlic until translucent. Add potato and carrot and sauté 5 minutes, stirring constantly. Add curry powder and sauté briefly. Add the broth and coconut milk.
Season with salt, pepper, Tabasco, the lime juice and sugar and simmer for about 12 minutes over medium heat. Add the cauliflower and peas and cook 5 more minutes. Adjust the seasoning, add meatballs to saucepan and heat through. Garnish with cilantro before serving.
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.3 g | (31 %) |