Hellloooo Thanksgiving week! I can’t believe the holiday season is upon us once again! This weekend we will celebrate the first Sunday of Advent by getting the Christmas tree and decorations all up at our house. I’ll also do some Small Business Saturday shopping in downtown Cape Girardeau, Missouri with some friends, and celebrate Friendsgiving at a friend’s house after that. Everything will soon be cheery and merry and bright, and my heart is full!
Ahead of the holiday treats, I decided on something for our lunches this week that warms the soul and nourishes the body – curry! This is truly one of my favorite things to eat – endless options of ingredients to mix together, full of veggies, and also filling so I’m not starving again two hours later. I usually make all of my curry dishes meatless and vegan, but for this one I decided to try something a little different, based on a curry soup recipe I created about this time last year – turkey meatballs. I really love how it turned out!
Turkey Meatball Curry
- 2 cups of brown rice
- 3 cups of water (or whatever package of rice suggests, as this can vary by type of rice.
- 1 lb ground turkey
- 1 egg white
- 1/2 – 1 cup bread crumbs
- 1/2 tsp minced garlic
- 1/2 of a 28oz can of crushed tomatoes
- 2 bell peppers (I used red and yellow), sliced into thin strips
- 1 15oz can of chickpeas (aka garbanzo beans), drained and rinsed
- 1 can coconut milk
- 1/2 cup vegetable broth
- 1 TBS curry powder
- 1/2 tsp Gochujang paste, or 1 tsp of chili sauce (Gochujang is very spicy compared to chili sauce, so use sparingly)
- salt and pepper to taste
- red pepper flakes, for added heat if desired
- In a medium saucepan, add rice and water and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally until water is gone and rice is cooked through.
- While rice is cooking, place the next four ingredients into a mixing bowl and mix well. The amount of breadcrumbs you use depends on the texture you prefer your meatballs. Form into small meatballs, 1 inch or less in diameter.
- Fry meatballs in a drizzle of olive oil until browned on all sides. Add bell peppers and sauté a few minutes more.
- Add all remaining ingredients and turn heat down to low. Simmer for about 20 minutes to let flavors strengthen.
- Serve with rice and enjoy!
I originally planned to put carrots in this as well, but I actually forgot about them until it was a little too late, so I just left them out. I’m sure they would be perfect in this dish if you’d like to add them. It could also easily become vegan by simply leaving out the meatballs and adding an extra can of chickpeas.
I hope you all love it, and I wish you many blessings during this holiday season!