Meatballs-Curry with leek and pumpkin

Name: Meatballs-Curry with leek and pumpkin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1/2 bunch Coriander; 400 g mixed minced meat; 1 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip ground cumin; 3 TABLESPOONS Olive oil; 2 Garlic cloves; 1 small stick of lemongrass; 1 hazelnut-sized piece of ginger; 1 Stalk leek (leek); 350 g Pumpkin (e.g. nutmeg pumpkin); 1 red chilli pepper; 400 g Potatoes; 3 TSP yellow curry paste; 1 can(s) (400 ml) Coconut milk; 500 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1/2 bunch Coriander
400 g mixed minced meat
1 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip ground cumin
3 TABLESPOONS Olive oil
2 Garlic cloves
1 small stick of lemongrass
1 hazelnut-sized piece of ginger
1 Stalk leek (leek)
350 g Pumpkin (e.g. nutmeg pumpkin)
1 red chilli pepper
400 g Potatoes
3 TSP yellow curry paste
1 can(s) (400 ml) Coconut milk
500 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Peel and finely grate the onion. Wash the coriander, dab dry, put some stems aside for garnishing. Pluck the remaining coriander from the stems, chop very finely. Knead coriander, minced meat, onion, egg yolk and breadcrumbs, season with salt, pepper and cumin.
2
Form small dumplings from the minced meat mass. Heat the oil in a pan. Fry the dumplings for 4-6 minutes, turning them over and taking them out. Peel and dice the garlic. Remove the outer leaves from the lemon grass.
3
Wash the lemon grass, dab dry, tap a little with the back of a knife. Peel and chop the ginger. Clean, wash and cut leek into rings. Remove any pumpkin seeds from the pumpkin. Wash and peel the pumpkin, dice the flesh.
4
Wash the chilli, remove the stem, cut in half lengthwise, remove the seeds and cut the pod into pieces. Peel, wash and chop the potatoes. Heat the frying set again. Fry pumpkin, potatoes and leek for 2-3 minutes.
5
Add the garlic, chilli pepper, lemongrass, ginger and curry paste to the pan and continue to fry for about 3 minutes. Deglaze with coconut milk and broth. Bring to the boil, season to taste with salt, a little sugar and pepper.
6
Add the meatballs and simmer for about 5 minutes at low heat. Arrange curry, garnish with coriander.