John Myers
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Fruity Meatballs on Cauliflower and Chickpea Pan with Curry Yogurt Dip
The perfect fruity meatballs on cauliflower and chickpea pan with curry yogurt dip recipe with a picture and simple step-by-step instructions.
Curry yogurt dip
- 200 g Turkish yogurt
- 1 tbsp Curry
fruity meatballs
- 300 g Mixed minced meat
- 1 Egg
- 0,5 stale Bun
- Milk
- 1 tbsp Currant mustard
- Salt
- Pepper
- Oil
Cauliflower curry pan
- 200 g Canned chickpeas, rinsed and drained well
- 400 g Cauliflower fresh
- 1 tsp Freshly grated ginger
- 1 tbsp Curry
- 5 Colorful tomatoes
- 2 Spring onions cut into rings
- Black pepper from the mill
- Salt
- Olive oil
Yogurt curry dip
- Mix the yogurt with the curry (you take a curry that you like) and add a little salt to taste.
fruity meatballs
- Soak the roll in warm milk, squeeze it out and place in a bowl. Add the minced meat, also the egg and the currant mustard and then season with salt and pepper and season everything to a homogeneous dough. Shape small meatballs and heat some oil in a pan and fry the meatballs well on all sides.
Cauliflower and chickpea pan
- Divide the cauliflower into florets and cut a little smaller. Quarter the tomatoes.
- Heat about 5 tablespoons of olive oil in a pan, then add the cauliflower and fry for about 5 minutes, turning. Then add the drained chickpeas, ginger and curry and stir-fry for another 5 minutes. At the end of the frying time, add the spring onions and tomatoes to the pan and heat (set aside a few spring onions for decoration). Season to taste with salt and pepper.
finish
- Put the cauliflower and chickpea pan on a plate, add a few meatballs, sprinkle some of the yoghurt dip on top and decorate with a couple of spring onion rings.
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