Keywords

chutney
raita
Colleen Watson-Turner
Red Calf Studio
red curry sauce
spinach and almond balls
whole grain rice


Authorizations, license

Visible by: Everyone
All rights reserved

42 visits

Spinach Balls in a Red Curry Sauce

Spinach Balls in a Red Curry Sauce
Spinach balls in a red curry sauce, a little rice and a raita.

The spinach balls are delicious. Perfectly yummy dipped in a tzatziki sauce too.

Spinach Balls

1 bunch of fresh spinach or a box of frozen chopped spinach, thawed and drained to remove all the moisture. I squeeze it with my hands.
1 small or medium sized onion, chopped
1 1/4 cup of bread crumbs
1 1/2 cup of ground almonds, use flaked almonds and either blend or put them through the processor.
2 tbsp of olive oil
2 tbsp of tamari or soy sauce
2 garlic cloves, minced
2 tsp of dried dill
1 tbsp of ground flax mixed into 2 tbsp of water

Put the spinach, onion, and garlic into the food processor. Pulse until a coarse paste begins to form. Add in the bread crumbs (or half bread crumbs/half whole grain rice) and the ground almonds, oil, flax/water combination, dill, tamari or soy sauce. Pulse again until the ingredients are mixed. If the mixture is too dry, add a little more water. If it is too wet, add some more breadcrumbs. Heat the oven to 350 F and prepare a cookie sheet with parchment paper. With damp hands, form balls and bake for 30 minutes. Give them a little rock on the cookie sheet to brown them evenly.

These are excellent. If you want them gluten free, just use gluten free bread to make the crumbs. You can also use a combination of bread crumbs and cooked whole grain rice.

Recipe adapted from ExtraVeganZa: Original Recipes from Phoenix Organic Farm by Laura Matthias

Red Curry Sauce - this makes a lot of sauce. The recipe can be halved or frozen in small containers.

2 large onions, peeled and sliced thin.
1 cup of chopped carrots, processed into a grind
3 cloves of garlic, minced
1 inch of ginger, grated
3 tbsp of oil
2 tsp of curry powder (or more)
1 tsp allspice
1 tsp paprika
1 tsp turmeric
1/4 tsp or more of cayenne pepper
1 tsp of chili powder
1 tsp of cinnamon
2 whole cloves
2 whole cardamom seeds
1 large can of tomatoes, crushed or blended.

Saute the onions, carrots until soft. Add the garlic and ginger, as well as all the spices. Saute until fragrant. Add the can of tomatoes. I sometimes add a little vegetable broth too. Let the sauce simmer and thicken. Adjust for salt and if you like it a little hotter, add more cayenne.

Tzatziki - this make a goodly amount. It will keep for days in the fridge but we often halve this recipe. The tzatzki tastes better if it is allowed to sit for awhile so prepare it early.

2 tbsp of olive oil
1 tbsp of vinegar
2 cloves of garlic, finely minced
1 cup of yogurt
1 cup of sour cream
1 large cucumber - peel and seed if you are not using an English cucumber
2 tsp of dried dill or a good handful of chopped fresh dill

Grate the cucumber. Squeeze the grated cucumber to release excess moisture. Put all of the ingredients into a bowl and stir. I have used only yogurt if you want the tzatziki less rich. Or, use 3/4 yogurt to 1/4 sour cream. The oil can be cut back on too. A little salt in this is nice.






Don't use this image on websites, blogs, or other media without explicit permission
© Colleen Watson-Turner. All rights reserved.

Comments