Slow Carb: Spicy Vindaloo Beef Meatball & Veggie Traybake
with Cashew-Cilantro Sauce
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
One simple sheet pan, so many flavours! The rich spice profile of vindaloo gives this Indian-themed supper its power, backed by ginger and cilantro. Meanwhile, cashew butter and almond flour power up the proteins. Roast the meatballs, bok choy and carrots to tender perfection, and present them creamily sauced with a side of lime.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 225g Bok choy tips
- 20g Ginger
- 1 Garlic clove
- 14g Cilantro
- 1 Lime
- 30g Almond flour
- 15g Cashew butter
- 8g Going for Goa spices (garlic puree, ginger puree, sea salt, chili powder, coriander powder, mustard seeds, cumin powder, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel seeds, coriander seeds, cumin seeds)
Contains: Almonds, Cashews, Eggs, Mustard, Sulphites
You will need:
Oil
Sheet pan
Parchment paper
1 or 2 Eggs
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
9 g
Sodium
470 mg
Total Carb
31 g
Sugars
10 g
Protein
35 g
Fibre
9 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until partially cooked.
Mise en place
Meanwhile, peel and grate the ginger. Quarter the lime. Mince the garlic. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Roughly chop the cilantro leaves and stems.
Prepare the meatballs
In a large bowl, combine the beef, almond flour, ⅓ of the cilantro, 1 egg (double for 4 portions), ½ the garlic, ½ the ginger, the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Finish the vegetables & roast the meatballs
In a medium bowl, combine the bok choy, a drizzle of oil and S&P. When the carrots are partially cooked, remove from the oven and add the bok choy and meatballs. Roast, 14 to 16 min., until the meatballs* are cooked through and the vegetables are tender.
Make the cashew-cilantro sauce
In a small bowl, combine the cashew butter, 1 tbsp water and the juice of 2 lime wedges (double the water and lime for 4 portions). Add the remaining ginger (start with ½ for a milder flavour), garlic and cilantro, and S&P.
Plate your dish
Divide the vegetables and meatballs between your plates. Drizzle with the cashew-cilantro sauce. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
