Curry Meatballs with Zucchini and Coconut Milk
Main course
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Cook Time
1 h 10 min
Servings
7
Difficulty
Easy
Prep Time
30 Min
Description
This curry with small meatballs is an absolute highlight! I like to make it when I need something quick, but still want something special on the table. The combination of savory meatballs, tender zucchini, aromatic onions and creamy coconut milk is simply unbeatable. The Madras curry gives the dish a pleasant spiciness that harmonizes perfectly with the sweetness of the coconut milk. Served with basmati rice, it is a complete and filling dish that the whole family will enjoy. It is also ideal to take to work the next day!
Ingredients (14 ingredients)
-
800 g ground beef
-
2 piece finely chopped shallots
-
to taste Coriander
-
2 piece eggs
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1 slice white bread soaked in milk and crumbled
-
1 c à c turmeric
-
to taste curry spices or curry powder
-
4 piece small zucchini, diced
-
3 piece onions cut into strips
-
to taste Olive oil
-
1 brique coconut milk
-
to taste Salt
-
to taste Pepper
-
to taste Madras curry powder
Preparation (8 steps)
Chop shallots
Place 2 shallots in the mixing bowl and chop for 5 sec./speed 5. Use the spatula to push down.
Prepare meatballs
Place 800g ground meat, the chopped shallots, fresh coriander to taste, 2 eggs, a slice of bread soaked in milk and crumbled, 1 tsp turmeric, curry to taste, salt and pepper in a bowl and mix well. Form small meatballs from the mixture.
Fry the meatballs
Fry the meatballs in a pan with a little oil on all sides until golden brown. Then remove from the pan and set aside.
Chop onions
Place 3 onions cut into strips in the mixing bowl and chop for 5 sec./speed 4. Use the spatula to push down.
Sauté the onions
Add some olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add zucchini
Add 4 small diced zucchini and curry powder to taste to the mixing bowl and cook for 5 min./100°C/speed 1.
Add meatballs and coconut milk
Add the fried meatballs and a large packet of coconut milk to the mixing bowl. Season with salt and pepper and simmer for 30 min./90°C/gentle stir setting reverse.
Serve
Serve the curry with meatballs with basmati rice.
Finished cooking? Great! 🎉
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Created by
Julie Rousseau
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Milk
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