| Directions:
In a saucepan, saute the onion,
ginger and garlic in oil until the onion is soft. Add the
curry, cumin and cayenne and stir for one minute salt to
taste.
Serving suggestions: Cover each plate with
spinach leaves and place meatballs on top. Spoon curry sauce
over meatballs and serve plain nonfat yogurt as a garnish.
Add three cups of chicken broth and bring to a boil.
Combine all meatball ingredients in a bowl
and roll into golf ball-sized meatballs. Drop into the boiling
broth, cover and simmer on low for 7 to 10 minutes until
done. Remove with a slotted spoon and set aside.
In a separate bowl, whisk the cornstarch into
remaining 1/2 c. of broth. Pour this mixture into simmering
broth in saucepan and bring it to a boil. Add.
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