Asian meatballs in coconut sauce with carrots and basmati rice
easy
45 mins
45 mins
Ingredients
- 3 TABLESPOONS Sunflower oil
- 1 TABLESPOON Flour
- 1 can(s) (165 ml) Coconut milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 1 small pot of coriander
- 500 g mixed minced meat
- 1 egg (size M)
- 6 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS Milk
- 1 TEASPOON Mustard
- 7-10 Tbsp ground ginger
- 200 g Long grain rice
- 200 g Sweet peas
- 400 g Carrots
- 7-10 Tbsp Coconut flake
Directions
- 1
For the sauce, heat 1 tablespoon of oil in a saucepan. Stir in flour and sweat briefly. Add 1/8 litre vegetable stock and coconut milk while stirring. Bring to the boil, boil for 1-2 minutes and season with salt and pepper.
- 2
Keep the sauce warm. For the meatballs, peel the onion and cut it into fine cubes. Wash coriander, shake dry, pluck leaves from the stems and chop. Knead minced meat, coriander, onion, egg, breadcrumbs, milk and mustard.
- 3
Season with ginger, salt and pepper. Shape the mince into 24 balls. Prepare rice in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a pan. Fry the meatballs in portions for about 8 minutes while turning.
- 4
In the meantime wash and clean the sugar snap peas. Peel and wash the carrots, cut them in half lengthwise and cut them into thin oblong slices. Heat 1 tablespoon of oil in a second pan, add vegetables, sweat briefly, pour on 1/8 litre of stock, bring to the boil and steam vegetables for about 4 minutes.
- 5
Season with salt and pepper. Arrange rice, meatballs, vegetables and sauce on plates. Sprinkle with grated coconut.
Nutrition Facts
780 kcal
66 g
41 g
36 g
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