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Meatball Curry

Make this vegan by subbing chickpeas for the meatballs, but if you're a carnivore like my husband is, you'll like this...



Meatball Curry

1 lb ground chicken or turkey
2-3 cloves garlic, minced
2 tbls minced fresh ginger
1 tsp garam masala
1/2 tsp salt
Pinch cayenne, to taste (optional)

1 onion, minced
2 tbls fresh ginger, minced
2-3 cloves garlic, minced
2 large tomatoes, diced
1 tbls garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp salt
Cayenne pepper, to taste (optional)
1/4 cup cider vinegar (or juice of  1 lemon)
1 can light coconut milk
1 cup frozen or fresh green peas
A few handfuls fresh cilantro, chopped

Place all the ingredients for the meatballs in a bowl and mix by hand.  Roll into small balls and place in a large skillet or pot over medium heat.  Brown on both sides.  Add onion, garlic, ginger, tomatoes and seasonings to skillet, along with vinegar or lemon juice.  Cook until liquid is absorbed.  Pour in coconut milk and simmer for 10 minutes.  Add peas and continue cooking until tender.  Stir in cilantro just before serving.  Serve over a bed of brown basmati rice.  Makes 4-6 servings.  Leftovers can be frozen.
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