Ooh, this is a sneaky good one. I had *hoped* it would turn out well, but don’t have the best track record when I’m winging a coconut-based curry.
I’m happy to report that bland track record has been rectified – this dish is zippy, tangy, and still manages to give that ‘hug in a bowl’ feeling of a good coconut broth. Plus: it’s paleo, which is even better feeling for my particular body – and I didn’t miss the rice one bit.
gluten-free, paleo
Eggplant Curry With Meatballs
First, make the curry so it can simmer while the meatballs cook.
2 small potatoes (white and kinda waxy – you want something that won’t fall to mush after a good simmer)
1 medium purple eggplant
1/4 cup tamarind paste (this one is good)
1 Tbsp. roasted chili paste (this one is good)
1 can full fat coconut milk
1/2 cup good broth (I used a homemade combo chicken & ham bone broth)
Heaping Tablespoon of your favorite curry powder
Small chop the potatoes and eggplant. Add to a large pan over medium heat with a couple teaspoons neutral oil. Hit with a little salt and pepper.
Sauté a couple minutes while you gather the rest of your ingredients.
Add the stock, bring up to a simmer and let cook a couple more minutes.
Add the tamarind and chili pastes. Stir well to combine.
Add the coconut milk. Stir to combine.
Add the curry powder. Stir to combine. Bring up to a simmer, kick the heat back and let barely burble 20 minutes or until the potatoes are well cooked and the eggplant is super soft. Taste. Add a little more salt and pepper if necessary.
While the curry is working, make the meatballs.
Preheat the oven to 375F/200C. Prepare a baking sheet.
In a large bowl, combine:
1 lb. ground chicken
1/4 red onion, grated
1/4 red onion, minced
1/4 cup cilantro, minced
1 Tbsp. baking soda mixed in 1 Tbsp. water to form a slurry
2 cloves garlic, grated
1 inch ginger, grated
1 Tbsp. your favorite curry powder
Salt & pepper
Form your meat mixture into ping pong sized balls and arrange on the sheet.
Bake 15 minutes while the curry works.
To serve, a squeeze of lime is nice on top but isn’t necessary.
Serves 3 – 4 for dinner
