Carb-Wise: Beef Meatballs in Cashew Butter Curry
with Green Beans over Bulgur
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Let’s get around round round round, with a serving of melt-in-your-mouth meatballs. Formed from ground beef, garlic and freshly minced cilantro, they release brightly aromatic flavours with each softly browned bite. For even more of a twist, sit them in an unusual (and super easy) curry made with cashew butter, tomato sauce and a generous dose of Indian-style spices. Crisp-tender green beans, cooked in the same pan, provide contrast and carb-smart bulgur provides comfort.
We will send you:
- 250g Ground beef
- 400g Green beans
- 1 Garlic clove
- 1 Bunch of cilantro
- 30g Cashew butter
- 80g Bulgur
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews, Wheat
You will need:
Medium pot
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
810 mg
Total Carb
60 g
Sugars
13 g
Protein
38 g
Fibre
13 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Prepare the meatballs
Meanwhile, roughly chop the cilantro leaves and stems. Mince the garlic. In a large bowl, combine the beef, ½ the garlic, ½ the cilantro and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate and reserve the pan.
Start the curry
In the same pan, heat a drizzle of oil on medium-high. Add the spices and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, cashew butter, demi-glace and 1 cup water (double for 4 portions); whisk until smooth. Bring to a boil, reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until heated through and combined.
Finish the curry
Remove the stem ends of the green beans; cut crosswise into 1-inch pieces. To the pan of curry, add the green beans. Cook, stirring occasionally, 3 to 4 min., until the sauce has thickened and the green beans are crisp-tender; season with S&P.
Coat the meatballs & serve
To the pan of curry, add the meatballs. Cook, stirring frequently, 1 to 2 min., until coated and warmed through. Divide the bulgur between your plates. Top with the curry. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
