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.
2inchpiece of ginger, minced
1teaspoonEACH: cumin and coriander
28ouncecan crushed tomatoes
¼cupplain yogurt, whipping cream, coconut milk, or cashew cream, see notes
2tablespoonsalmond butter or tahini
2tablespoonsbrown or coconut sugar
2lbs.ground beef, or ground pork, or ground lamb, or a combination
2tablespoonsEACH: very finely minced ginger and onion
1tablespoonEACH: sea salt, curry powder, and fish sauce
Heat 3 tablespoons of the oil in a large frying pan over medium 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.
2 medium onions, 4 cloves garlic, 2 inch piece of ginger, 2 teaspoons curry powder, 1 teaspoon EACH: cumin and coriander, 28 ounce can crushed tomatoes
Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth.
¼ cup plain yogurt, whipping cream, coconut milk, or cashew cream, 2 tablespoons almond butter or tahini, 2 teaspoons sea salt, 2 tablespoons brown or coconut sugar
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.
2 lbs. ground beef, or ground pork, or ground lamb, or a combination, 2 tablespoons EACH: very finely minced ginger and onion, 1 tablespoon EACH: sea salt, curry powder, and fish sauce, 4 cloves garlic
Heat the remaining 1 tablespoon of oil in a large skillet over medium 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 and then reduce the heat 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.
Serve the curry over rice with some cilantro on top.
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 ½ 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 pork chops and mushroom soup.