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Prep
Difficulty
Easy
Time
Estimate
30 mins
Inspired by the spices of India these meatballs have a touch of garam masala, but another curry can work too. Flavor the oatmeal that is blended in to the meatballs, add more until it is just a bit too spicy. Blend in with the meatballs and you are set. The Coconut Creamed Chard works with other dark leafy greens too.
Serve it all over basmati or a long brown rice.
A hint of the spice blend garam masala gives it an Indian flare and the coconut milk adds to the sauciness. Perfect for meat, such as the Indian Turkey Meatballs or even drizzle over a coconut poached fish.
Avoid shaking the coconut milk before opening it and use the liquid part rather then the cream that floats on top. Extra coconut cream can be frozen. Coconut juice also works.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Just a hint of garam masala gives an Indian flare to a regular old meatball. Garam Masala is a blend of spices with a touch of cinnamon making it a fun choice in the Fall. I also recommend baking your meatballs rather then pan frying, because it is faster, less messy, and not as greasy. Enjoy with any Indian veggie dish, but it is especially nice coated with the the Coconut-Tomato Sauce.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
