Indian vegetable meatballs

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 1 ½ large carrots
• ½ tsp fresh ginger
• 1 egg(s)
• Paprika powder
• curry powder
• Chinese spice
• Salt
• Pepper (lime pepper)
• 2 peppers, red and yellow
• Coriander, fresh
• 1 can coconut milk
• Salt
• pepper
• Soy sauce
• lemon juice
• Basmati rice
• 1 stalk(s) celery

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Place the carrots, ginger, and celery in a blender, chop finely, and add to the minced meat. Add the egg. Season to taste with paprika and curry powder, Chinese seasoning, salt, and lime pepper. Mix everything together and form into walnut-sized balls. Fry them in a little olive oil until cooked through. Remove from the pan and keep warm. Fry the peppers in the pan juices from the balls and deglaze with coconut milk. This should loosen any residue and create a creamy consistency. Season with salt, pepper, soy sauce, and lemon juice, and simmer briefly. Add the meatballs. Cook the rice. Serve everything together and garnish with fresh cilantro.