Ingredients
The following ingredients have 5 Servings
- 1 pound ground beef (, lamb or pork or a combination)
- 1 can coconut milk
- 2 onions (chopped, or use 1 small head of cauliflower chopped for Keto/low carb version)
- 1 bunch spinach (- fresh, or use 1/3 bag of frozen spinach)
- 2 Tablespoons tomato paste (<— I like this one that's packed in jars.)
- 1 Tablespoon avocado oil (or pasture-raised ghee (see link in Recipe Notes))
- 2 inch nub fresh ginger (grated or minced)
- 4 cloves garlic (crushed or minced)
- 1 Tablespoon curry powder (<— great bulk price)
- 1 Tablespoon garam masala (<—the BEST garam masala, or see below in Recipe Notes to make your own)
- 1 + 1 teaspoon sea salt (separated (2 teaspoons total))
- 1/8 teaspoon cayenne (optional)
Instruction
- In small bowl combine and stir together spices. Set aside.
- Heat large skillet over high heat until hot. Add fat, onions (or cauliflower) and 1 teaspoon sea salt. Lower heat to medium and sauté 8 minutes.
- While onions/cauliflower cook, set out a large plate or broad bowl to make the meatballs. Measure 1 tablespoon from the mixed together spices onto plate. Add remaining 1 teaspoon sea salt, and stir together. Add beef. Mix it together with the spices and salt, and form 15-16 1" meatballs.
- Add remaining spices from the small bowl to the sauté pan. Stir into the onions until fragrant, about 2 minutes. Lower heat. Add tomato paste and stir around a bit. Add meatballs, spaced around the pan. Add the coconut milk, spinach only if you're using frozen, ginger and garlic. Cover and simmer over medium low heat for 10 minutes.
- Remove lid, stir, add spinach if you're using the fresh option. Cook another 1 minute to wilt the spinach.
- Serve with cauliflower rice or basmati white rice (for gluten-free). Garnish, optionally, with freshly minced cilantro.
