Curry Style Meatballs (HC)
Ingredients
- 1 tsp olive oil
- 4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
- ½ onion, sliced
- ½ red pepper, sliced
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp curry paste
- ½ vegetable stock cube (low sodium)
- ½ tin coconut milk
- 60g brown rice
- 3 tbsp peas, fresh or frozen
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
- 1 tbsp fresh coriander, chopped (optional)
Instructions
Heat the olive oil in a medium frying pan over medium heat. Add the meatballs and cook for 4–5 minutes, turning frequently, until browned on all sides. Remove from the pan and set aside.
In the same pan, add the onion and red pepper. Cook for 5–6 minutes until softened.
Stir in the garlic powder, ground ginger, cumin, ground coriander and curry paste. Cook for 1–2 minutes until fragrant.
Crumble the stock cube into the pan and pour in the coconut milk. Mix well and bring to a gentle simmer.
Cook the brown rice and peas according to the packet instructions.
Return the meatballs to the pan, cover, and simmer for 8–10 minutes, or until the meatballs are cooked through.
Add the chopped spinach and cook for 1–2 minutes until wilted.
Taste the curry and adjust the seasoning to your liking.
To serve, combine the rice and peas and add to a serving bowl. Add the meatballs and sauce, and garnish with fresh coriander.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the rice, meatballs and vegetables based on the number of portions you need.
For the spices, paste and coconut milk, start with 1.5x when doubling and adjust to taste – it’s easier to add than remove.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.