Using a saucepan , sauté the onion, ginger and garlic in oil until the onion is soft. Add the curry and cumin and stir for 1 minute. Add 3 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 cup of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil. Add salt to taste.
|Energy (kcal)||Fat (g)||Carbohydrates (g)||Protein (g)|
Cover each plate with spinach leaves and place meatballs on top. Spoon curry sauce over meatballs and serve , non-fat yoghurt as a garnish.