Peanut meatballs in curry sauce with carrot-rice
easy
60 mins
60 mins
Ingredients
- 1 Bread rolls from the previous day
- 200 ml Milk
- 1 Onion
- 100 g unsalted peanuts
- 500 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g Leeks (leek)
- 500 g Carrots
- 250 g Basmati rice
- 2-3 TABLESPOONS Peanut oil
- 2-3 TEASPOONS Curry
- 1 glass (400 ml) Vegetable stock
- 100 g Whipped cream
- 1/2 -1 TEASPOON Sambal Oelek
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Coriander
Directions
- 1
Quarter the rolls and let them swell in hot milk. Peel and finely chop the onion. Chop peanuts. Knead minced meat, squeezed out roll, onion, egg and peanuts. Season with salt and pepper. Form small balls from it.
- 2
Clean, wash and cut the leek into fine strips. Peel and wash the carrots, also cut into strips. Bring plenty of salted water to the boil. Cook the carrots and rice for about 15 minutes. In the meantime heat peanut oil. Fry the meatballs for about 5 minutes, turning them over and taking them out. Sauté the leek in the frying fat. Season with salt and curry. Deglaze with stock and cream, cook for 3 minutes. Season to taste with salt and Sambal Oelek. Sprinkle with sauce thickener, bring to the boil briefly. Leave meatballs to simmer for another 2 minutes.
- 3
Sauté the leek in the frying fat. Season with salt and curry. Deglaze with stock and cream, cook for 3 minutes. Season to taste with salt and Sambal Oelek. Sprinkle with sauce thickener, bring to the boil briefly. Leave meatballs to simmer for another 2 minutes. Serve garnished with coriander. Serve carrot rice extra
Nutrition Facts
940 kcal
72 g
54 g
45 g
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