Curry with Meatballs

Add the mince and flour to a bowl and mix thoroughly to prevent any lumps.Peel the onion and grate it into the meat, using the fine side of a grater (you can use the leftover pieces of onion when making the curry sauce).Add the eggs and spices and mix thoroughly. If the mixture is too wet, add a little more flour. The mince can take quite a bit of salt, so don’t be too stingy with it. The spices are, of course, a matter of taste, if you want it more simple, you can just stick with salt and pepper.Allow the mixture to rest in the fridge. While it is resting, you can start on the sauce.

Mix all the spices together in a small bowl.

Peel, rinse and chop the vegetables as you cook the dish, this will allow you to make the sauce quickly and efficiently. Alternatively, if you’re more comfortable, you can always prep all the vegetables in advance before you turn the stove on.Get out the large pot, turn the stove on high and set the temperature to 135 ºC. This is a great temperature to use when you need time to prepare the vegetables at the same time, as it helps to prevent the food from suddenly burning. The temperature is like a low-medium on a traditional cooktop.Add your curry mix to the pot and allow it to heat through to activate the aromas and flavours in the spices. Add the coconut oil.While the curry mixture is heating, peel the onions and carrots. Chop them coarsely and add them to the pot. Coarsely chop the apple and add it to the pot as well.Peel the pumpkin and remove the seeds. Cut it into suitable pieces. Set half aside (these will be poached later and added to the sauce), add the other half to the pot. Split the fennel. Roughly chop half and add it to the pot. Cut the other half a little more finely and set them aside.Divide the cauliflower, break about half into small florets and set aside. Coarsely chop the rest and add to the curry.Add the coconut milk and stir well, then reduce the temperature to 104 ºC. Leave the sauce to simmer until the vegetables are completely tender, about 30 minutes.

Set the rice on to cook, so they are done at the same time as the curry sauce is ready. Use the attached recipe.You can also cook the rice earlier in the process. You can either do this before you start on the curry sauce, or while you are making the sauce. It is no problem if the rice is ready well in advance, as it can easily be left to keep warm while you finish the rest, so cook it when it works best for you.

Fill a pot with water and set the temperature to 90 ºC. Add salt.Add the vegetables and poach until tender, but with a slight bite remaining, about 10-20 minutes.Drain the vegetables from the cooking water, but leave the water in the pot, we will use the same water to cook the meatballs in.

Increase the temperature of the pot to 106 ºC. Remove the meatball mixture from the fridge and shape it into meatballs. You can add the meatballs to the pot gradually as you make them, or you can make them all at the same time and add them to the pot at once. If you are shaping them all at once, place them on a baking tray lined with baking paper as they are formed.Add the meatballs to the water, you can easily cook all of them at once. Cook for 6-8 minutes until the meatballs are done. The cooking time depends on the size of the meatballs, so taste one to see if it is how you like it.Use a slotted spoon or similar to remove the meatballs.

When the vegetables are completely tender, then use an immersion blender to blend the sauce until smooth and creamy. The sauce is now much thicker, so lower the temperature to 90 ºC to prevent the sauce from splattering. Add the poached vegetables and the meatballs. If the sauce is too thick, you can add some of the cooking liquid from the meatballs.Season to taste with salt and pepper.Serve over rice, topped with fresh coriander and coconut flakes.