WHOLE30 CURRY SAUCE RECIPES

Steps:

• Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
• Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
• Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

Steps:

• Place all the meatball ingredients in a medium sized bowl. Mix thoroughly. Form into 12 balls and set aside.
• Melt the shortening in a large pan or skillet on medium heat. Whisk in the powder. While whisking, slowly add the milk followed by the broth. Whisk in the spices. Let simmer for just a few minutes to thicken and infuse flavors.
• Place the meatballs into the sauce. Gently stir to coat. Keep on a light simmer and cover. Cook for about 10 minutes or until internal temperature reaches 165. Turn over halfway through.
• Serve and enjoy!