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IGA Flyer recipe
Meatball Curry with Coconut Milk
(39)
Rate this recipe
This sponsored content is a format made by or for an advertiser.
Preparation
55 min
Cooking
1 h
Servings
6
Freezes
Yes
Featured in RICARDO Magazine SPRING 2015
Nut-free
Lactose-free
Dairy-free
See
Nutrition Facts
Categories
Ingredients
Beef Meatballs
1 cup (250 ml) water
2 slices bread
1 lb (454 g) lean ground beef
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp cilantro, chopped
1 tbsp finely chopped ginger
1/4 tsp ground turmeric
1 egg
1 tsp finely chopped fresh chili (or to taste)
3 tbsp (45 ml) olive oil
Salt and pepper
Curry
1 onion, chopped
2 tbsp (30 ml) olive oil
2 tomatoes, diced (or 3/4 cup /180 ml tomato sauce)
2 tbsp (30 ml) tomato paste
1 Curry Paste recipe
1 can (14 oz / 398 ml) coconut milk
2 potatoes, peeled and cut into large cubes
Preparation
Beef Meatballs
In a large bowl, pour the water. Soak the bread slices and squeeze out excess water. Discard the water.
In the same bowl, thoroughly combine the moistened bread with all the other ingredients, except the oil. Season with salt and pepper. With your hands, roll small meatballs of approximately 2 tbsp each. (You should have about 30 meatballs.)
In a large non-stick skillet over medium high-heat, brown the meatballs in the oil. Set aside.
Curry
In a saucepan, brown the onion in the oil. Add the tomatoes (or tomato sauce) and cook until softened. Add the tomato paste and curry paste and cook for 2 minutes, adding a little water if the mixture starts to stick to the saucepan. Add the coconut milk, potatoes and meatballs. Bring to a boil.
Cover and simmer for about 45 minutes, until the meatballs and the potatoes are tender.
Delicious with Spiced Rice Pilaf (see recipe below) and naan or chapati.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.