I love the combination of curry and coconut milk. The heat from the curry and the cooling creaminess of the coconut milk pair so well together. My kids hate anything spicy, so I don’t add a lot of curry, but I think it’s important for them to try different spices, even if it’s just a little bit.
Unfortunately, after tasting a small bite of this meal, the boys decided they didn’t really like it very much. Ayla didn’t seem that thrilled about it either. I still wanted to post this recipe despite the fact it wasn’t “whine critic-approved” because Tony and I loved it so much. It really is a delicious dish, or at least us grown-ups thought so. Sometimes I just have to make what I like to eat and not worry about what the kids will think of it, because after all, I’m the one doing the cooking. So there!
Ingredients
- 1 lb ground turkey
- 1 cup chopped cooked spinach
- 2 tbsp. whipped herb cream cheese
- 1 clove garlic, crushed
- 1/2 tsp seasoning salt
- 1/3 cup breadcrumbs
- 1 egg
- 2 tsp olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 tbsp. ginger, grated
- 1 tsp (or more) of curry powder
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/2 cup chopped zucchini
- 1 can coconut milk
- salt, to taste
Instructions
- Combine turkey, spinach, cream cheese, garlic, salt, breadcrumbs and egg in a bowl and mix thoroughly with your hands.
- Shape tablespoons of mixture into balls and lay them out on a baking sheet lined with foil.
- Bake meatballs at 350F for 30 minutes, until cooked through.
- While meatballs are cooking, heat olive oil in a large non-stick skillet over medium heat.
- Add onion, garlic, ginger, curry powder, red and yellow pepper, and zucchini. Cook until vegetables have softened.
- Add meatballs, coconut milk and salt.
- Simmer for a few minutes, then serve over rice.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
