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Roasted red pepper meatball curry
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5 from 2 votes

Roasted Red Pepper Meatball Curry

The easiest meatball curry made with a whole jar of roasted red peppers. Serve as a healthy dinner with fresh naan and basmati rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Healthy
Cuisine: Indian
Keyword: coconut meatball curry, Indian meatball curry, roasted red pepper curry, turkey meatball curry
Servings: 4 servings
Calories: 572kcal
Author: Elaine Skiadas

Ingredients

For the meatballs

  • 1 lb lean ground turkey or chicken
  • 1 small shallot finely diced
  • 2 garlic cloves thinly sliced
  • 1/2 inch ginger peeled and grated
  • 1/4 cup cilantro finely chopped
  • 1/4 cup bread crumbs
  • 3/4 tsp salt

For the curry sauce

  • 1 16 oz jar roasted red peppers drained
  • 1 13.5 oz can full fat unsweetened coconut milk
  • 2 tsp oil
  • 1 1/2 tsp fennel seed crushed
  • 2 tsp cumin seed crushed
  • 1 1/2 tsp paprika
  • 1 tsp granulated sugar
  • 1 tsp salt
  • Juice from 1/2 lime

To serve (optional)

  • Fresh cilantro cooked basmati rice and/or naan

Instructions

  • Preheat the oven to 375° F and line a baking sheet with parchment paper.
  • To make the meatballs, combine all ingredients in a large mixing bowl and stir to combine. Coat your hands with a little oil and roll the meatballs into golf ball sized balls. (about 2 tbsp each ~ 22-24 meatballs total)
  • Bake for 18-20 minutes or until the meatballs are no longer pink in the center,
  • While the meatballs bake, make the curry sauce. In the bowl of a food processor or high speed blender, add roasted red pepper and coconut milk. Blend until smooth and creamy-- about 1-2 minutes, scraping down the sides as necessary.
  • In a large lidded skillet, heat oil over medium low heat. Add in crushed fennel seed, cumin seed and paprika. Toast until fragrant, about 2 minutes.
  • Add in the roasted red pepper/coconut mixture and stir in salt and sugar. Bring to a boil and place the cooked meatballs into the skillet. Reduce the heat to a simmer, cover and let cook 5 another minutes.
  • Remove from heat and stir in lime juice, taste for salt and add more as needed. Serve fresh over basmati rice with chopped cilantro and naan.

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 48g | Protein: 42g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 138mg | Sodium: 1333mg | Fiber: 4g | Sugar: 15g