This stew is actually something of a cross between a curry and a soup. You can adjust the thickness to your liking. The coconut milk lends a very subtle and smooth flavor to this stew, and the kale is a hearty compliment to the meatballs.Maybe it’s just me, but coconut oil can be very overpowering. You can certainly use regular sunflower oil instead. Mixing powdered almonds in the meatballs adds nutritional value and is much better than the regular breadcrumbs usually used.
450g minced meat
1 onion, grated
2/3 cup powdered almond
1 tsp salt & pepper
1/2 tsp turmeric
1/2 tsp chili flakes
1 tsp paprika
1 Tbsp coconut oil
1 onion, chopped
2 tsp Madras curry powder
2 tsp garam masala powder
2 cups broth
2 can coconut milk
4 cups roughly shredded kale leaves
Thoroughly combine the mince, grated onion, powder almond, salt, pepper, chili flakes, and paprika.
Form the mince into meatballs and sear in a pot; remove and set aside.
In the same pot, saute the chopped onion in the coconut oil until soft.
Add the curry and garam masala powders and stir until fragrant. Add the broth and coconut milk.
Regurn the meatballs to the pot and stir in the kale.
Bring to a boil, cover, reduce the heat and simmer for 10 to 15 minutes.
Serve with cooked rice.