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Cuisine:Description
This delicious Indian Meatball Curry combines my favorite curry recipe with tender meatballs. It’s a healthy and easy to make dinner recipe that is easy to fall in love with. It’s also naturally gluten-free + paleo and can easily be made Whole30 compliant.
Scale
Ingredients
- 1/4 cup oil
- 2 medium onions, minced
- 4 large garlic cloves, minced
- 1 – 2 inch piece of ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon each: cumin and coriander
- 1 – 28 ounce can crushed tomatoes
- 1/4 cup plain yogurt, cream, coconut milk, or cashew cream (see notes)
- 2 tablespoons almond butter or tahini
- 2 teaspoons sea salt
- Optional: 2 tablespoons brown or coconut sugar (omit for Whole30)
The Meatballs:
- 2 lbs. ground beef, pork, lamb, or a combination
- 2 tablespoons each: very finely minced ginger and onion
- 1 tablespoon each: sea salt, curry powder, and fish sauce
- 4 garlic cloves, minced
Instructions
- Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you’re using, the sugar. Blend on high until smooth.
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
- Heat the remaining oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.
Notes
If you want to keep this dairy-free, use either canned coconut milk or cashew cream. To make the cashew cream, blend 1 cup of cashews with 1 1/2 cups of water in your high-powered blender. You will have more than you need and can use the extra in this Dairy Free Tomato Cream Sauce or Not Yo Mama’s Pork Chops and Mushroom Soup.
Pair with steamed basmati rice or cauliflower rice
