coconut cilantro curry “meatball” and rice soup
Curry makes me feel all warm and fuzzy on the inside. Like a rug.
Starting the week here because to be honest, I didn’t have the best Monday, and when that happens I turn to dishes that comfort me and about which I’m extra confident. Curry usually falls in that category. It’s one collection of recipes I hardly ever fuck up.
I made this awhile ago, but chose to save it for a rainy day. Today qualifies as a “rainy day.” If the water pellets fall extra hard on your head, too, I suggest you give this Coconut Cilantro Curry “Meatball” and Rice Soup a go. For one, it’s soup, and soup has a special way of hugging the soul where it needs it most. For two, balls – grab like by them, you know? And for three, curry, one of the most forgiving of foods.
It’s not really soup weather here – hardly ever is – but for most of you folks it probably is. I’ve seen pictures of big snowdrifts, narratives of shoveling, showings of big floofy coats and boots. I’m jealous. I’m wearing a sweater right now anyway for no reason and wishing it was a bit chillier out, even though it is rather pretty visually.
Be a Baller
These meatballs might be my favorite version yet. Until next week. They’re extremely flavorful, with lots of fresh cilantro and a touch of turmeric, ginger, and garlic. Just be careful as far as the turmeric goes – it will stain your shit, so wear all black and use dark towels if you have them. Or towels about which you don’t give a shit.
As per usual, combine the meatball ingredients in your food processor until well combined but still a bit textured. Should be some fine chunks of walnuts, but nothing massive. Form the batter into meatballs – if you’re me, you’ll get 14, but if you’re not me, 12-16 is a good aim. I rub my hands first with oil to make the meatballs easier to form.
Heat some oil in a skillet and crisp up the balls. That sounds painful. Turn them every minute or so to brown each side, then move them off to a plate.
Will Bowl for Soup
I should’ve mentioned prior that this is a one skillet wonder. I know the title references “rice” but I still cook my rice separately rather than simmering it directly in the broth. We all know how rice likes to hog the good shit for itself if you let it sit in the liquid for too long.
My curry spices are pretty consistent: lots of curry powder, turmeric, coriander, cumin, fresh ginger and garlic, and a touch of cinnamon. Toast up the spices to get them really rich and fragrant, then add a good load of tomato paste.
Pour in broth, coconut milk, and some broccoli for a veggie kick. You can switch out the broccoli for a slew of veggies: cauliflower, zucchini, snap peas, all that is great. Cover the pot and simmer until the veggies are tender.
Finish with lots of fresh cilantro (or basil, if you’re a genetic hater), lime juice, and spinach. Yay, more green! Once the spinach and cilantro wilt down, add the meatballs back into the pan and spoon the soup overtop to let them infuse with the curry. A couple minutes of this will do.
Add some rice to a bowl, scoop a couple meatballs overtop and ladle the soup until it smothers it real good. Tuck some naan into the bowl, sprinkle with cilantro, and voila!
I guess it’s a touch of a misnomer to call this “soup” but it’s definitely not as thick as my usual curries, so I qualify it as a soup. If you want it thinner, feel free to add another half cup or so of broth while you’re cooking. You can also throw in another can of coconut milk for an extra smooth finish! Pretty flexible, it is. Good for when your brainshowers won’t clear.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Curry for your worries:
Simple Butternut Squash Coconut Curry
Mango Curry Chickpea Meatballs
coconut cilantro curry “meatball” and rice soup
Ingredients
meatballs
- 1 can chickpeas, drained
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1 egg
- 4 cloves garlic
- 1/2 large onion
- 1/2 cup fresh cilantro, lightly packed
- 1 tbsp fresh ginger
- 2 tsp smoked paprika
- 1 tsp turmeric
curry
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 can tomato paste
- 3 cups vegetable broth
- 1 can full-fat coconut milk
- 2 cups broccoli florets
- 2 cups fresh baby spinach
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- rice, for serving
Instructions
- To make the meatballs: combine all ingredients under "meatballs" in a food processor. Pulse until a cohesive batter forms. Do not overmix, else the meatballs will be very wet and difficult to handle. You want to be able to handle your balls effectively. The batter should have some texture, but no large clumps.
- Rub your hands will olive oil and roll the batter into balls. You may get 12-16 meatballs depending on the size.
- Heat 2 tablespoons olive oil in a skillet over medium. Fry the meatballs for 8-10 minutes, turning frequently to brown all sides. Move to a plate.
- Add 1 tablespoon olive oil to the skillet. Toast the garlic, ginger, curry powder, turmeric, coriander, and cinnamon until very fragrant, about 1-2 minutes. Swirl in the tomato paste, then pour in the broth, coconut milk, and broccoli. Bring to a simmer, cover, and cook until the broccoli is tender, about 8-10 minutes. Stir in the spinach, cilantro, and lime juice. Add the meatballs back to the pan and baste with the sauce for a few minutes longer.
- Divide rice and meatballs into bowls. Ladle the soup over both and top with extra cilantro, as desired. Serve with naan!
