Name: Tikka Meatball Curry
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Ingredients: 400g packet beef and lamb meatballs; 1 onion, halved, thinly sliced; 1⁄4 cup tikka curry paste; 400g can chickpeas, drained, rinsed; 410g can tomato puree; 165ml can coconut milk; 60g bag baby spinach leaves; Steamed jasmine rice and lemon wedges,to serve

Tikka Meatball Curry

Prepare it in five minutes!

Serves 4

Prep

Cook

22M

Total

27M

Skip to Recipe

You can use any flavoured curry paste. To save time, heat two 250g packets of microwaveable jasmine rice to serve with this dish.

Ingredients

400g packet beef and lamb meatballs

1 onion, halved, thinly sliced

1⁄4 cup tikka curry paste

400g can chickpeas, drained, rinsed

410g can tomato puree

165ml can coconut milk

60g bag baby spinach leaves

Steamed jasmine rice and lemon wedges,to serve

Method

Heat a lightly oiled, large, deep non-stick frying pan over a medium to high heat. Add the meatballs. Cook, turning occasionally, for about 5 to 8 minutes, or until browned all over. Remove from pan.

2 Add the onion to the same hot pan. Cook, stirring for about 2 minutes, or until lightly browned. Add curry paste and cook, stirring for 1 minute.

3 Add the chickpeas, tomato puree and 2∕3 cup water. Return meatballs to pan and bring to the boil. Cover with a lid. Simmer for about 10 minutes, or until meatballs are cooked through.

4 Stir in the coconut milk. Simmer, uncovered for a further 1 minute, then stir in spinach. Remove from heat.

5 Serve with rice and lemon wedges.

Jane Ash

Peta Dent