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Goan meatball curry with cauliflower 'rice'
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Goan meatball curry with cauliflower 'rice'

Goan meatball curry with cauliflower cous-cous recipe.

Prep Time
15 mins
Cook Time
20 mins
Servings: 4
Cuisine: Indian

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

    Cup of Yum
  1. Boil the kettle and mix the stock with 1/2 cup (125ml) water
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add half the chopped coriander/cilantro to the curry a few minutes before the end. 
  7. 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. 
  8. 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.