Like a warm hug, this curry bowl will have you feeling as snug as a bug! Indian-spiced coconut broth is the perfect vessel for juicy pork meatballs and tender veggies. It's all served with fluffy basmati so you can soak up all that velvety goodness!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Bell Pepper
Salt and Pepper*
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut the pepper into 1/2-inch pieces. Peel, then mince or grate the ginger. Combine the pork and half the ginger in a medium bowl. Season with pepper and 1/2 tsp salt. Roll mixture into 8 equal meatballs, you should have 16 for 4 ppl.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the meatballs. Cook, until golden-brown all over, 3-4 min. (TIP: Don't over crowd the pan! Cook in batches for 4 ppl!) Transfer meatballs to a plate. (NOTE: It's ok if the meatballs are not cooked though yet. We will finish cooking them in Step 4!)
Add the onions and peppers to the same pot. Cook, until veggies begin to soften, 1-2 min. Add the Indian spice, ginger and tomato sauce. Cook until fragrant, 30 sec. Add the coconut milk, meatballs along with any liquid from the plate and 1/4 cup water (dbl for 4 ppl). Bring mixture to a boil, then reduce heat to medium. Simmer, until sauce is slightly thickened and meatballs are cooked through, 6-7 min.** Season with salt and pepper.
While the meatballs simmer, roughly chop the cilantro. Fluff the rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with the pork meatball and coconut curry. Sprinkle the remaining cilantro on top.