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🍽️ Creamy Curry with Meatballs and Mini Eggplants

700 kcal · 30 min · 4 servings

Creamy Curry with Meatballs and Mini Eggplants Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the bread roll in a bowl and cover it with lukewarm water. Let it soak for 15 minutes.
  2. 2. Peel the onions and garlic. Cut one of the onions into wedges.
  3. 3. Finely dice the remaining onion and the garlic.
  4. 4. Wash the mini eggplants under running water. Remove the green stems.
  5. 5. Squeeze the soaked bread roll well with your hands to remove the water.
  6. 6. Add the squeezed bread roll and the minced meat to a large bowl.
  7. 7. Add the egg and the finely diced onions to the meat mixture.
  8. 8. Mix everything vigorously by hand until a homogeneous mass is formed.
  9. 9. Season the meat mixture with salt and pepper to taste.
  10. 10. Moisten your hands with a little water to prevent the meat from sticking.
  11. 11. Roll small, equal-sized balls from the meat mixture.
  12. 12. Heat the ghee (clarified butter) in a large pan over medium heat.
  13. 13. Place the meatballs in the hot pan.
  14. 14. Fry the balls on all sides until golden brown. This takes about 10 minutes.
  15. 15. Remove the finished meatballs from the pan and set them aside.
  16. 16. Add the onion wedges and the garlic to the same pan.
  17. 17. Sauté the vegetables until they look soft and translucent.
  18. 18. Sprinkle the curry powder and paprika powder over the vegetables.
  19. 19. Deglaze the mixture by pouring in the coconut milk.
  20. 20. Add the washed mini eggplants to the sauce.
  21. 21. Let everything simmer on low heat for 10 minutes.
  22. 22. Return the meatballs to the pan with the sauce.
  23. 23. Let the balls warm through in the sauce for another 5 minutes.
  24. 24. Finally, adjust the seasoning of the curry with salt and pepper.

Nutrition per serving