Butternut Squash Curry with Lamb Meatballs
I got the inspiration for this recipe from a netflix cooking show that I watched recently, on the show they only gave general ingredients and no precise measurements. Therefore I had to do some brainstorming and came up with this version that very much has my own flare. I wanted this dish to be low carb, but have the slow moving carbs attained from veggies instead of grains. I ended up choosing butternut squash since it’s light in flavor and pairs well with cauliflower rice and lamb meatballs.
In the past couple years I have started cooking with curry spices & have fell in love with the flavors. Curry spice blends well with a variety of flavors. For this dish I added several traditional indian ingredients, two diced jalapeños, coconut milk, fresh basil all drizzled with lime juice. I made the lamb meatballs for the protein, but this is delicious as a meatless meal. If you need some protein, add a cup of cooked chic peas, I would simmer the peas with the rest of the dish for 10 minutes.
As always thanks for stopping by, CHEERS TO A HAPPY & HEALTHY DAY!
Curry Butternut Squash with Lamb Meatballs
Ingredients
- 1 Head of Caulflower
- 1 Small Butternut Squash I used 1.5 lbs of butternut squash
- 1 Small Yellow or sweet onion Sliced
- 2 Jalapeno Peppers Deseeded & Diced
- 4 Garlic Cloved Thinly Sliced
- 1 tsp Curry Powder
- 1 Cup Full Fat Coconut Milk
- 2 TBSP Fresh Basil finely Chopped or 2 tsp dried basil
- Juice of 1/2 Lime
- INGREDIENTS FOR LAMB MEATBALLS
- 1 LB Ground Lamb meat
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Small Sweet or yellow onion Diced
- 1/2 Cup Almond flour
- 1 Egg Beaten
Instructions
- Preheat oven to 425.
- Sprinkle chopped butternut squash with salt, black pepper & drizzle with olive oil or avocado oil. Roast until squash is slightly crispy on the outside and soft on the inside.
- While butternut squash is roasting, mix the ingredients for the meatballs. Mix the almond flour, salt, black pepper, diced onion and the egg in a medium sized bowl. Than add the meat to the bowl & mix all ingredients together.
- I baked the meatballs in my muffin pan and one pound of meat made 10 small to medium sized meatballs. Bake for approximately 45 minutes or until internal temperature is 160 degrees. I have found having a meat thermometer is lifesaving, you don't have to worry that your meats are not properly cooked.
- Saute onions and jalapeno peppers in a large frying pain till soft, add sliced garlic and curry powder, cook for an additional 5 minutes.
- Once the meatballs and butternut squash are done roasting add both to the frying pan with the sautéed onion mixture. Also add 1 cup coconut milk, fresh basil and stir.
- Place lid onto the frying pan and simmer for an additional 5 minutes. Serve over cauliflower rice.
Notes
- SHORTCUTS:
- Buy your coconut milk or make it ahead of time.
- You can find cauliflower rice at most grocery stores