MEATBALL CURRY
INGREDIENTS
500g beef meatballs (we like Cleavers Organic)
1 brown onion - diced
1 can organic tomatoes
2.5cm ginger - minced
2 tsp rendang curry spice mix
1 tsp bone broth paste
coconut cauliflower rice to serve
METHOD
Heat a pan over medium high heat and add a dash of coconut oil.
Cook onion until lightly browned.
Add the spice mix and stir until fragrant.
Add ginger and coat the onion.
Add the meatballs and gently brown.
Once completely coloured, add tinned tomatoes and bone broth paste.
Bring to a boil and allow to simmer over a medium heat for 15 minutes.
Serve with Coconut Cauliflower Rice, lightly steamed vegetables and a tablespoon of kimchi to aid digestion.