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Coconut Curry Meatballs

Author Laura Doerr


  • 30 All Purpose Meatballs
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 medium yellow onion diced
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp ginger powder
  • 1 tsp chili powder
  • salt and pepper
  • 1 tbsp tapioca flour optional for thickening
  • water or broth for thinning


  1. In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute.

  2. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer.

  3. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed.

  4. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Recipe Notes

If you don't have my freezer All Purpose Meatballs on hand you could sub chicken breasts. Check out my meatball recipe on how to make them gluten and dairy free!

If you like more heat, add more cayenne and chili powder.