coconut cilantro curry "meatball" and rice soup
Cozy and filling, not to mention colorful. And there's balls. Can't complain about more balls.
Ingredients
meatballs
- 1 can chickpeas, drained
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1 egg
- 4 cloves garlic
- 1/2 large onion
- 1/2 cup fresh cilantro, lightly packed
- 1 tbsp fresh ginger
- 2 tsp smoked paprika
- 1 tsp turmeric
curry
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 can tomato paste
- 3 cups vegetable broth
- 1 can full-fat coconut milk
- 2 cups broccoli florets
- 2 cups fresh baby spinach
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- rice, for serving
Instructions
- To make the meatballs: combine all ingredients under "meatballs" in a food processor. Pulse until a cohesive batter forms. Do not overmix, else the meatballs will be very wet and difficult to handle. You want to be able to handle your balls effectively. The batter should have some texture, but no large clumps.
- Rub your hands will olive oil and roll the batter into balls. You may get 12-16 meatballs depending on the size.
- Heat 2 tablespoons olive oil in a skillet over medium. Fry the meatballs for 8-10 minutes, turning frequently to brown all sides. Move to a plate.
- Add 1 tablespoon olive oil to the skillet. Toast the garlic, ginger, curry powder, turmeric, coriander, and cinnamon until very fragrant, about 1-2 minutes. Swirl in the tomato paste, then pour in the broth, coconut milk, and broccoli. Bring to a simmer, cover, and cook until the broccoli is tender, about 8-10 minutes. Stir in the spinach, cilantro, and lime juice. Add the meatballs back to the pan and baste with the sauce for a few minutes longer.
- Divide rice and meatballs into bowls. Ladle the soup over both and top with extra cilantro, as desired. Serve with naan!