Meatball Curry with Cilantro Coconut Sauce

Our Life in Food
Wed, 29 May 2013 17:10:26 +0000
Inspiration: We cook with cilantro more than any other herb. I’d say that about 90% of the time, it’s our herb of choice. We do use a lot of basil, rosemary, and thyme, too, but there’s just something about cilantro. It’s bright, it’s fresh, and it goes so well with many cuisines (including Mexican, of course, which is just about our favorite). Anything cilantro-based is  usually a go in our house, and when the recipe is an Indian curry, well, that just puts it over the top. We really do love curry in just about any form.<br /><br />What We Loved: The sauce in this curry was earthy and wonderful. It was characterized mainly by the flavor of cilantro, with a great kick of heat from serrano peppers and a touch of sweetness from the coconut oil and coconut milk. Like all great curry sauces, it was rich, complex, and full of earthy spices. I really love meatballs, too, so I enjoyed that aspect of the dish as well. It’s nice to experiment with meatballs in recipes other than those that are Italian or marinara-based.<br /><br />Tips: This recipe makes a lot of sauce. I would think that you could double the meatball recipe and still have enough sauce (or maybe make half as many more meatballs). I froze the leftover sauce and then served it atop sauteed chicken breasts for another Indian meal later in the week (bonus!).<br /><br />Meatball Curry with Cilantro Coconut Sauce Source: Slightly adapted from Girl Cooks World Serves: 2-4 <br /><br />For the Meatballs 1 pound ground beef or lamb 1 serrano pepper, seeded and minced 1 teaspoon cumin 1/2 teaspoon garam masala 1/2 teaspoon salt Black pepper, to taste<br /><br />1. Add all of the ingredients to a bowl, and mix together. Form into 16-20 meatballs and set aside on a plate.<br /><br />For the Sauce 2 tablespoons coconut oil 1 medium onion, chopped 1 tablespoon minced ginger 4 large cloves garlic, minced 1 serrano pepper, seeded and minced 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon garam masala 1 13.5 oz can coconut milk 2 cups loosely packed cilantro leaves 2 handfuls baby spinach 1 teaspoon Kosher salt 1 teaspoon apple cider vinegar<br /><br />1. Heat the oil in a large saucepan over medium high heat. Add the onion, and cook until softened.<br /><br />2. Add the ginger, garlic, and serrano. Cook for a few minutes until everything begins to brown.<br /><br />3. Add the cumin, coriander, and garam masala, and stir to coat the vegetables.<br /><br />4. Add the coconut milk, cilantro, spinach, and salt. Bring to a boil, and then reduce the heat and simmer for five minutes.<br /><br />5. Use an immersion blender to process the mixture until smooth. Bring the mixture to a boil again.<br /><br />6. Add the meatballs, and reduce the heat to a gentle simmer. Cover and cook for about 10 minutes, until the meatballs are cooked through.<br /><br />7. Stir in the vinegar and serve.
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