A vibrant orange sauce which is suitable for either beef or chicken dishes.  It doesn’t take long to prepare and the flavours infuse during a low but short simmering on the stove top.  You can make the sauce in advance and add to cooked meatballs or chicken.  I serve the dish with extra vegetables or a small serving of quinoa or brown rice.

Here’s what you will need;

  • curry powder
  • brown onion
  • tin chopped tomatoes
  • carrots
  • garlic
  • turmeric
  • salt & ground black pepper
  • Fresh coriander
  • optional – scoop of coconut cream


Meatballs in a Carrot & Turmeric Sauce with Coriander

The Balanced Kitchen
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 large brown onion peeled, diced
  • 3 small carrots washed, grated
  • 1 tin chopped tomatoes
  • 1 TBSP curry powder
  • 3 cloves garlic peeled, minced
  • 1 TBSP fresh turmeric or ground
  • sea salt & ground black pepper to taste
  • 1 large spoonful coconut cream optional for a creamier texture
  • 1 bunch fresh coriander for serving


  • Add the chopped onion and grated carrot to a medium sized pan with a small amount of your preferred cooking oil (I used ghee).
    Gently cook the onion and carrot for about 10 mins until translucent and soft.
  • Now add the tomatoes, curry powder, minced garlic, turmeric, seasoning and coconut cream (if using), plus 1 cup (250mls) water, to the pan and simmer over a low heat for 20 mins.
    Blend until smooth using a food processing jug or hand blender.
  • Add the cooked meatballs to the sauce and then serve with you choice of side and a sprinkling of coriander.
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