Coconut Curry with Chicken Meatballs

I love making curry because it’s very comforting to me and you can pack it with whatever veggies you like! For this dish I used broccoli, onion, bell pepper, and carrots but you could easily use mushrooms, sweet potato, cabbage, or cauliflower. You can also use whatever protein you prefer too - the whole dish is seriously customizable so feel free to play around!

Here’s how you make it.

Ingredients:

For meatballs:

• 1 lb chicken

• 1 egg

• 1/2 cup flax meal

• 1 tablespoon tamari

• 1 tablespoon sriracha (optional)

• 3 green onions chopped

• 3 cloves garlic minced

• 1 teaspoon ginger grated

For the curry:

• 1 can coconut milk

• 1 yellow onion diced

• 1 bunch broccoli cut into florets

• 1 small bell pepper sliced thin

• 2 carrots chopped

• 2 tablespoons avocado oil

• 1 teaspoon tapioca flour

• 1 tablespoon tomato paste

• 1 tablespoon curry powder

• 1 tablespoon garlic powder

• 1/2 teaspoon cayenne

• 1/2 teaspoon coriander

• 1/2 teaspoon cardamom

• 1/2 teaspoon cumin

• Pinch of cinnamon

• Salt and pepper

• Cauliflower rice

Instructions:

• For the meatballs - Heat the oven to 400 and line a baking sheet. Mix all in gradients together and roll into balls (about 12). Bake for 20-25 minutes.

• For the curry - Heat the avocado oil in a pan on medium and sauté the onion for 5 minutes. Toss in all the seasonings and toast for 1-2 minutes. Add in remaining vegetables and cook for another 5 minutes.

• Next add the tomato paste and stir. Then pour in the coconut milk and tapioca flour and bring to a boil. Cover and let simmer until desired thickness/softness of vegetables (5-10 mins). Serve over cauliflower rice with meatballs.