For 2 people:
- 300 gr mixed minced meat (can also be minced chicken)
- 1 egg
- 2 to 3 tbsp chapelure
- pepper and salt
- 1 tsp curry powder
- 1 tsp chopped parsley
- 400 gr peas and carrots from the freezer
- 1 red bell pepper, roughly chopped
- 1 onion, cut into pieces
- 1 tsp curcuma
- 1 tbsp curry madras (or add more to taste)
- 1 tbsp chopped parsley
- 1 tsp allspice powder
- 1 tsp garam masala
- 1 can of coconut milk (400 ml)
- 25 gr, cashew nuts (natural)
- handful of sultana raisins
- 1 chicken stock cube
- coconut oil
- 125 gr Ebly wheat grains
- handful of frozen chopped spinach
Mix the minced meat with the egg , chapelure and season according to taste . Make balls the size of a golf ball.
Fry them in some coconut oil, they don’t have to be cooked yet.
Remove them from the pan and set aside.
Put some extra oil in the pan and sauté the onion and bell pepper, add the herbs (except the parsley) and let them fry for 3 minutes on a medium heat. Stir continuously.
Add the peas and carrots and stir well.
Dissolve the stock cube in 2 dl of water and add to the pan.
Let it reduce a bit and then add the coconut milk.
Let it simmer for 15 minutes, uncovered, on a low heat.
Add the meatballs back in and let the sauce reduce to the desired thickness .
Meanwhile, cook the Ebly according to directions. Drain the Ebly.
Heat the spinach and mix with the cooked Ebly. Season with pepper.
Add the raisins and cashews, let them heat through for a few more minutes and mix in the parsley.
Serve with the spinach Ebly.