Cauliflower Stamppot with Homemade Meatballs in Curry Sauce
I'm excited to share a delicious recipe I recently discovered through Picnic (local delivery service for groceries). This cauliflower stamppot with homemade meatballs in curry sauce has become a huge hit in our home. It's a flavorful twist on the traditional Dutch stamppot that our whole family enjoys.
The combination of creamy cauliflower mash, tasty meatballs, and a surprising curry sauce makes this dish particularly delicious. The Asian touch in the meatballs adds an interesting spin to this Dutch classic.
Every time I serve this dish, it's received with great enthusiasm. It's a nutritious and tasty meal that's relatively easy to prepare. If you're looking for a new favorite for weeknight dinners, this recipe is definitely worth trying!
Preparation time: about 45 minutes
Ingredients (serves 6)
For the homemade meatballs:
- 500 grams ground beef
- 1 egg
- 2 tbsp breadcrumbs
- 1 tsp sambal oelek
- 1 small onion
- 2 tsp Knorr aromat
- 1 tbsp kecap manis
- 2 tsp garlic paste
- 1/2 tsp pepper
For the curry sauce:
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp flour
- 100 ml water
- 250 ml heavy cream (35% fat)
- 1 beef stock cube
- Salt and pepper to taste
For the stamppot:
- 1 kg potatoes for mashing
- 600 g cauliflower florets (frozen or fresh)
- 25 g chives
- 2 tsp mustard
- Salt and pepper to taste
Instructions
- Make the meatballs:
Mix all ingredients for the meatballs except the ground beef and breadcrumbs. Then add the ground beef and mix well. Sprinkle some breadcrumbs over and mix further. Try to form a mini meatball. If it falls apart too easily, add more breadcrumbs until you can form firm mini meatballs. - Cook the meatballs:
Heat olive oil in a frying pan or Dutch oven and fry the homemade meatballs until golden brown all around. Remove the meatballs from the pan; they don't need to be fully cooked yet. - Make the curry sauce:
Peel and chop the onion and mince the garlic. Fry them in the remaining fat for 3 minutes. Add curry powder, flour, pepper, and salt. Fry for 1 minute. Pour in water and heavy cream. Crumble the beef stock cube over the pan. Bring to a boil and stir until the stock cube has dissolved. Return the meatballs to the sauce and let them simmer for 15 minutes with the lid slightly ajar. If the sauce is too thin, remove the lid and let it reduce to the desired consistency. - Prepare the stamppot:
Bring a large pot of salted water to a boil. Cook the potatoes for 7 minutes. Add the cauliflower florets and cook for another 4 minutes until both are tender. Drain and reserve 50 ml of the cooking liquid. Alternatively, you can use milk instead of the drained cooking water for a creamier texture. - Prepare the chives:
Chop the chives into thin rings. - Finish the stamppot:
Mash the potatoes and cauliflower with the reserved cooking liquid to create a rough stamppot. Season with half of the chives, mustard, pepper, and salt. - Serve:
Scoop the stamppot onto plates, place the homemade meatballs on top, pour over the curry sauce, and garnish with the remaining chives.
Tip
These homemade meatballs give a delicious Asian twist to your stamppot. You can experiment with the amount of sambal and kecap manis to adjust the flavor to your liking.
Enjoy your meal!