Coconut Curry Meatballs with Spinach and Basmati Rice

Coconut curry meatballs with spinach and basmati rice

Servings: 4 | Prep: 20 min | Cook: 30 min | Total: 50 min

Tags: coconut, curry, meatballs, rice, spinach

Ingredients

• 500.0 g minced beef (or use a mix of pork and beef)
• 1.0 unit onion (finely chopped)
• 3.0 unit garlic cloves (minced)
• 20.0 g ginger (grated)
• 50.0 g breadcrumbs (for binding)
• 1.0 unit egg (beaten)
• 2.0 tbsp curry powder (adjust to taste)
• 400.0 ml coconut milk (full-fat for creaminess)
• 150.0 g spinach (fresh, washed)
• 200.0 g basmati rice (rinsed)
• 2.0 tbsp olive oil
• 1.0 tsp salt (to taste)

Instructions

1. In a large bowl, combine the minced beef, half of the chopped onion, one minced garlic clove, breadcrumbs, egg, salt, and pepper. Mix well and form into small meatballs.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Brown the meatballs on all sides for about 5-7 minutes. Remove and set aside.
3. In the same pan, add the remaining olive oil. Sauté the remaining onion, garlic, and ginger for 2-3 minutes until fragrant.
4. Stir in the curry powder and cook for another minute, allowing the spices to toast slightly.
5. Pour in the coconut milk and bring to a gentle simmer. Return the meatballs to the pan, cover, and cook for 15 minutes on low heat, stirring occasionally.
6. Meanwhile, cook the basmati rice according to package instructions.
7. Add the spinach to the curry and cook for an additional 2-3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
8. Serve the meatballs and curry over a bed of basmati rice, garnished with fresh coriander.