Curry ChickBalls in Spinach Cashew Sauce (7 servings @ 260 cal/ea)


Loooooooooove Indian Spices and the SMELL of my apartment when I cook with them!

Curry ChixBalls in Spinach Cashew Sauce
7 servings @ 260 cal/ea – 50 minutes

1 lb ground chicken
1 egg
1 small onion
1 tomato
10 fresh cilantro sprigs
2 tbsp basil
1 tbsp garlic powder
Preheat oven to 375F.

Peel and cut onion into four pieces, cut tomato in half and cut stems from cilantro. Put all three in the food processor/blender until slightly chunky.

Add egg, basil and garlic powder to the food processor and pulse once or twice until combined.
Pour over ground chicken and mix with hand (we LOVE getting messy!)

Roll into balls, and put on a baking sheet or pyrex baking dish. Bake for 25 minutes.

In the mean time, make your sauce!
2/3 cup Cashews
2 cups fresh spinach
1 tbsp Cumin
1 tbsp Curry
½ cup coconut milk
½ cup water

Chop Cashews/Food Process until course – take out half – finely chop the rest of the cashews.

Add spinach to food processor and blend until finely chopped.

Add Cumin, Curry and coconut milk. Blend. Add water. Blend.

Pour into medium sized pot, add the rest of the chopped cashews in with the chickballs – stirring to make sure the chickballs get covered with sauce.

Cook on medium-high heat until bubbly, then reduce to Medium heat and simmer for 7-10 minutes
Let cool, and then package up for freezing! (I like to add a frozen veggie like broccoli or asparagus before sealing and freezing)


One thought on “Curry ChickBalls in Spinach Cashew Sauce (7 servings @ 260 cal/ea)

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