This recipe was developed out of necessity, therefore, the name.

Start with meatballs:

Ground beef
Spicey hot flavoured pork rinds
Egg
Garlic powder
Pepper

Quantities to suit yourself. Mix together, form into meatballs and saute at medium low heat until lightly browned. Good way to use up leftover meatballs.

Next the cauliflower:

Boil as much cauliflower as you'd like until it's on the verge of being mush. Mash well. Add garlic butter and pepper to taste.

Now for the curry:

Melt a generous tablespoon of butter over a medium heat. Add a heaping teaspoon of your favourite curry powder. Saute together until it's a nice thin paste and you love the smell.

The finale:

1 Cup chicken broth
1 Cup water

Add to the mashed cauliflower, along with the curry mixture. Throw in the meatballs and simmer over low heat until the flavours blend. Add 1 oz heavy cream to each bowl, stirring to blend well, when serving it.

OK - I've been looking for a LC curry something that I don't have to serve over basmati rice and I will be trying this one very soon!!

Thanks... Goose

Just for the record.....the soup was even better on the third day than it was on the first. I think if I was making this to serve to company, I'd be making it a couple of days ahead so that the flavours could steep.

Marlaine