Meatballs in spicy curry with cauliflower rice

I just spend yet another couple of magical days in Copenhagen. Magical meaning that I get to be with my sister and little niece, see her laughing, preppin lovely meals for them, spending hours after baby bedtime with drinking coffee and talking about the world, dreams and love. On my way home I already miss them – but I also miss my own bed, my man and my morning run! We have been spicing up those coffee breaks with lots of chocolate, nuts and cake (glad I did a day of fasting just before I went – see Instagram for more on this) and now I really miss my own food rhythm and my kitchen shelves free of too much tempting chocolate and candy.

Right now I am actually heading directly towards one of my regular Food Clubs – but tomorrow it might be time to repeat this tasty and very healthy meal I made the other day.
Lately I have been practicing many low carb meals. Normally I do not eat too much bread, grains or sweets (okay, at least not if my own healthy baking and cooking doesn’t count ;) But I have experienced how amazing it feels to hold back, just a bit, on sugar, too much fruit and bread and instead be a little more loose when pouring up coconut cream and using butter and cheese. It leaves you with a feeling of being truly full and often times the food tastes even better, win win!

This meal is an interpretation of a classic Danish dish called: Boller i karry – Meatballs in curry. It is normally served with rice and you won’t see a shadow of vegetables. In my version the rice is substituted with cauliflower rice, which is inviting you to fill up your plate with veggies from the beginning, and the curry is filled with blended veggie as well. The sauce is creamy and rich from full fat coconut milk and the meatballs are gently boiled. You can use whatever minced meat you prefer and maybe even steamed fish or falafels if you prefer that instead of chicken, pork and beef.
I made this dish a few weeks ago and it was a little improvised, but I think I managed to recreate the recipe as it was. But be sure to season to taste, and don’t be afraid to using whatever vegetables you have lying around. A blended curry can easily keep roots and all kinds of cabbage, kale and other seasonal vegetables.

Meat balls in spicy curry served with cauliflower rice
Serves 4

Meatballs
400 g minced pork, chicken or beef
1 egg
1 onion, grated
3 cloves of garlic, minced
1 tbsp nigella seeds
1 tsp salt
½ tsp ground chilli

Curry
1 can full fat coconut milk (400 ml)
1/2-1 cup strong vegetable or chicken stock (1,25-2,5 ml)
3 onions
5 cloves of garlic
4-6 carrots
1 apple
2 red peppers
2 Tbsp yellow curry paste
2 cm peeled ginger
½-1 fresh medium strong chili (or 1/2 tsp chili flakes)
1 tsp salt
1 tbsp ground curry
1 tsp ground cumin

To serve
1 big or 2 small cauliflower heads
Fresh coriander or parsley

Directions
Start by making the base for the meatballs. Mix all of the ingredients together until you have a sticky mix. Refrigerate until you need it.
For the curry. Wash and clean vegetables and cut in appropriate pieces. In a pot heat some coconut oil or butter, add the onions and garlic and sauté for a few minutes. Then add curry paste and curry and let it get some heat so it can release it’s flavours. Afterwards add all the vegetables your using and top with half the stock and the whole can of coconut milk. Turn down the and put on a lit and let it simmer while your prepare the rest.
Turn a pot of water into a boil and add a Tbsp of salt. Use a tsp to make small meatballs that you place in the boiling water rather fast – one after another. They will fall down to the bottom and when cooked they will appear in the surface again. When the meatballs start popping up, you use a spoon to remove them and place them back into a clean bowl.

The cauliflower rice are fast to cook, and you should do this as the last step. Grate the cauliflower head, this is so easy when you have a food processor. Place it in a bowl, pour boiling water ontop until it covers, Let is sit for 2 min and then drain the cauliflower rice, voilà.

The curry should simmer for around 30-40 min, or more until all the vegetables are very tender. Use a blender, handheld is so much easier, and blend everything into a lovely thick curry. And remember –season to taste – add more stock if too thick, remember salt, vinegar extra chilli flakes if necessary or some concentrated stock/broth if it lacks overall flavour.
When it is perfect you pop in you meatballs give it a boost of heat and serve it straight away ontop of your lovely cauliflower rice and some fresh herbs…Enjoy