Goan meatball curry with cauliflower 'rice'
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4
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Cuisine
Indian
Goan meatball curry with cauliflower 'rice'
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Goan meatball curry with cauliflower cous-cous recipe.
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Ingredients
spice mix:
- 1 1/2 tsp garam masala
- 1 tsp Turmeric
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp ground ginger
Meatballs:
- 500-600 grams mince free range
- 1/2 cup bread crumbs
- olive oil for frying
- 1 onion finely chopped
- 1 chilli deseeded and finely chopped (0r 1 tsp dried chilli flakes)
- 2 tsp honey
- 1 tomatoes chopped, from a tin
- 1 cup coconut cream 250 ml
- 10 vegetable stock powder about small cube, or chicken stock powder
- 20 grams Coriander small bunch, rinsed and finely chopped
Cucumber raita:
- 1/2 cup yogurt 125 ml
- 120 grams cucumber finely chopped
Cauliflower rice:
- 800 grams cauliflower blitzed in a food processor to a grain-like texture
Instructions
- Boil the kettle and mix the stock with 1/2 cup (125ml) water
- Mix up your spices together and divide in half. Add half the mix to the mince and breadcrumbs and mix until well combined. season well with salt and Pepper.
- Roll out small balls with the meat mix and fry in batches in a hot non-stick pan until golden on all sides (they do not have to be cooked all the way through). Remove from pan and drain excess oil.
- Return the pan over medium heat and add the onion and chilli. Saute for a couple of minutes until it softens. Add the remaining spice and cook until soft (3 minutes) - add a splash more olive oil or butter if it needs it. Add the tomato, stock, honey and coconut cream and cook over gentle heat until it thickens - about 10 minutes.
- Add the meatballs back to the sauce and continue cooking for a further 5 - 8 minutes until they are cooked through. You can add a little water if you feel you need to loosen the sauce.
- Add half the chopped coriander/cilantro to the curry a few minutes before the end.
- While this is cooking you can make your cauliflower rice - check out my recipe and method here. For 4 people you will need around 800gms - or 1 medium cauliflower.
- Make the raita by mixing the cucumber and yoghurt together. serve this dollop on top of the meatballs with the remaining chopped coriander.
Notes
- Use any rice you prefer in this dish.
- Store leftover meatballs in a sealed container in the fridge for up to 5 days. Freeze them after 3 days if you want to keep them for any longer.
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