Pumpkin Curry Meatballs

It started to snow here today, and for some reason curry is just so comforting I think when it’s freezing outside! So I played around a little bit and instead of just doing traditional curry I put some pumpkin puree in it, and it was just so good. The pumpkin just melts into the sauce then add all those delicious warming curry spices and coconut milk, it’s so delightful. Serve it with basmati and garlic butter naan.

• Time: 30 Minutes
• Servings: 4

Meatballs

Ingredients

• 1 lb. ground turkey or chicken
• 1/4 cup yellow onion, chopped
• 3 garlic cloves, chopped
• 1/2 inch fresh ginger, peeled and chopped
• 1/4 cup sweet red pepper
• 2 tbsp. cilantro, minced
• 2/3 cup dry bread crumbs
• 1 egg
• 1 tbsp. red curry paste
• salt and black pepper

Directions

Preheat the oven to 350 degrees.

In a large bowl add the ground turkey. Then in a food processor with a metal blade attachment add in the onion, garlic, ginger and red pepper. Pulse just until finely chopped. Add the mixture to the ground meat along with the cilantro, dry bread crumbs, egg, curry paste, salt and pepper. Using your hands mix everything all together until it is fully incorporated, but don’t over mix. Grease a baking pan and form little 2 tbsp. meatballs. Place them on the baking sheet and bake for about 20-25 minutes, until cooked through. While those are cooking make the pumpkin curry and basmati rice.

Pumpkin Curry

Ingredients

• 1/2 cup yellow onion, chopped
• 4 garlic cloves, peeled and chopped
• 1 inch ginger, peeled and chopped
• 1/4 cup sweet red pepper
• 2 tbsp neutral oil
• 2 tbsp. red curry paste
• 1 1/4 cup pumpkin puree
• 1 can full fat coconut milk
• 1 cup unsalted chicken stock
• salt and black pepper
• garnish with cilantro and green onions

Directions

In the same food processor with the metal blade attachment puree the onion, garlic, ginger, and red pepper all together until finely minced. If you wish you can puree all together then just split the mixture in half. Half for the meatballs, half for the sauce.

Heat a skillet up with the oil and pour the onion mixture into the pan over medium high heat. Let cook until it’s all soft and tender. Then stir in the red curry paste, cook for a couple more minutes. Then whisk in the pumpkin puree, coconut milk and chicken stock. Let that all simmer together and then turn down the heat to medium low. Season with salt and black pepper. Whisk it to make sure it’s really smooth. Once the meatballs are done you can gently place them in the sauce to absorb all the delicious flavor.

Serve over basmati rice and garlic butter naan, and then garnish with cilantro and green onions. Enjoy!!