If you crave curry recipes but also want to Jam Pack those veggies this is the recipe for you!

So many veggies including carrots, spinach, and bell peppers with lean chicken and a creamy sauce.

We ate this dish over jasmine rice but yall I could see it over sweet potato being amazing!

It also makes an amazing meal prep and the sauce build in flavor over time!

Ingredients:
Meatballs:
1 lbs ground chicken
2 garlic, minced
1 tsp ginger, minced
2 large carrots, pealed and shredded
1 red bell pepper, finely diced
Salt and pepper
1 tsp garlic powder

Sauce:
Olive oil
1 white onion, small dice
3 garlic cloves, minced
1 tbsp ginger, minced
12 oz can light coconut milk
5 large carrots, pealed and shredded
1 tbsp chili paste (up to 3 if prefer spicy)
Salt and pepper
1 bunch spinach
1/2 lime
1 tbsp fresh cilantro, chopped *optional

Directions: Preheat oven to 400F. Combine all meatball ingredients and mix thoroughly. Form into golf ball sized meatballs and place on a non stick baking sheet. Bake in the oven for about 15-20 minutes until internal temperature is 165F. While meatballs are baking, in a sauce pan over medium heat, add olive oil and diced onions and cook for about 5 minutes. Next add in garlic and ginger and cook until softened about another 5ish minutes. Add in coconut milk, carrots, chili paste, and salt and pepper as needed. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes until reduced by half. Add in spinach until wilted. Finish with lime juice and add in cooked meatballs. Top with cilantro optional. Enjoy!