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Full GAPS coconut meatball korma curry with spinach and onions in an Artichaut skillet

Full GAPS Coconut Meatball Korma Curry

Tender beef, lamb, or pork meatballs gently simmered in homemade coconut milk with onions or cauliflower, spinach, tomato, ginger, garlic, and pure curry spices.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Main Dish
Cuisine: GAPS, Indian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Meat And Sauce
  • 1 pound fresh ground beef, lamb, pork, or a combination keep the selected meat weight consistent with the serving scale
  • 25.36 fluid ounces prepared homemade additive-free coconut milk measure the finished milk volume
  • 2 tablespoons pure additive-free tomato paste tomato and salt only
  • 1 tablespoon ghee or coconut oil use coconut oil for dairy-free
Choose One Vegetable Branch
  • 2 medium onions chopped; use this row OR the cauliflower row
  • 1 small head cauliflower chopped; use this row OR the onion row
Choose One Spinach Branch
  • 1 bunch fresh spinach use this row OR the frozen spinach row
  • 1/3 bag plain frozen spinach use this row OR the fresh spinach row
Aromatics And Seasoning
  • 2 inches fresh ginger grated or minced
  • 4 cloves garlic crushed or minced
  • 1 tablespoon pure additive-free curry powder no sugar, starch, flour, anti-caking agent, preservative, or filler
  • 1 tablespoon pure additive-free garam masala no sugar, starch, flour, anti-caking agent, preservative, or filler
  • 2 teaspoons mineral salt divided
  • 1/8 teaspoon cayenne optional

Equipment

  • Large Le Creuset Signature Artichaut skillet with fitted lid, or wide uncoated stainless-steel saute pan
  • Small bowl for the spice mixture
  • Large plate or shallow bowl for mixing and shaping meatballs
  • Box grater or fine knife for the ginger
  • Broad wooden or silicone spoon
  • Measuring cups and spoons

Method
 

  1. Combine the curry powder, garam masala, and optional cayenne in a small bowl.
  2. Heat the skillet over high heat until hot. Add the ghee or coconut oil, the chosen chopped onions or cauliflower, and half of the mineral salt. Lower the heat to medium and cook for 8 minutes. The onions should look soft, glossy, and translucent, or the cauliflower should be tender at the edges without hard browning.
  3. While the vegetables cook, place half of the mixed spices in a large plate or shallow bowl. Add the remaining half of the mineral salt and the ground meat. Mix only until evenly seasoned, then form evenly sized meatballs about 1 inch across.
    Sixteen raw one-inch beef meatballs seasoned for coconut korma curry
  4. Add the remaining spice mixture to the skillet and stir for about 2 minutes, until it smells fragrant rather than dusty. Lower the heat and stir in the tomato paste until it coats the vegetables and darkens slightly.
  5. Arrange the meatballs in one layer. Pour in all of the measured prepared homemade coconut milk. Add the frozen spinach now if using it, plus the ginger and garlic. Cover and simmer over medium-low heat for 10 minutes. Maintain small steady bubbles rather than a hard boil. For a scaled batch, divide between skillets as needed to preserve one layer and the same cooking time.
  6. Remove the lid and stir carefully. The meatballs should have lost their raw glossy surface and feel firm enough to turn without breaking. Add fresh spinach now if using it and cook for 1 additional minute, just until bright, glossy, and wilted. Serve immediately.
    Bright spinach just wilted into coconut meatball korma curry in an Artichaut skillet

Notes

  • Full GAPS: Use after the selected meat, homemade coconut milk, tomato, vegetables, garlic, ginger, and pure spice blends have been introduced and tolerated.
  • Yield: This recipe makes five servings, about fifteen to sixteen one-inch meatballs. A doubled batch makes ten servings, about thirty to thirty-two meatballs.
  • Choose one vegetable: At 1x use 2 medium onions OR 1 small cauliflower head. At 2x use 4 onions OR 2 cauliflower heads.
  • Choose one spinach: At 1x use 1 bunch fresh spinach OR 1/3 bag frozen spinach. At 2x use 2 bunches OR 2/3 bag.
  • Dairy-free: Choose coconut oil instead of ghee.
  • Scaling: For 2x, use two large skillets or cook in two batches. Keep the vegetables and meatballs in the same uncrowded depth and retain the same physical cues and stage times in each pan.
  • Heat: Keep a gentle simmer. A hard boil can separate the coconut milk and break the meatballs.
  • Storage: The source formula is written for immediate serving and does not verify a storage duration. Cool any leftovers promptly, cover, refrigerate, and reheat gently without hard boiling.

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