Meatball Curry
Frozen, ready-to-heat meatballs make this dish a quick fix. To make it child friendly, substitute sweet bell pepper for the jalapeños.
INGREDIENTS | SERVES 4
- 2 tablespoons butter
- 1 large onion, sliced
- 2 jalapeño peppers, chopped
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 2 (15-ounce) cans diced tomatoes
- ½ cup water
- 24 prepared meatballs
In a large, heavy saucepan, heat butter over medium-high heat; add onion, peppers, and garlic. Sauté 5 minutes, or until onion begins to turn translucent.
Sprinkle curry powder over onion mixture; stir well.
Add tomatoes, water, and meatballs. Bring to a boil; reduce heat to medium.
Stir to coat meatballs with sauce. Cover; simmer 15 minutes, or until meatballs are heated through. Serve with basmati rice.
A World of Curries
Curry is both a dish — a stew — and a spice mix. Just as curry recipes differ from country to country, so do the recipes for curry spice blends. The curry powders available in most supermarkets reflect ingredients common to Indian curries, such as turmeric, cumin, cardamom, fenugreek, coriander, and peppers. Caribbean curry powders usually contain an extra shot of pepper as well as cloves, cinnamon, and nutmeg. Thai and Chinese curry seasonings are often sold in paste form and reflect the blend of aromatic roots, herbs, and peppers common to dishes in those countries.
