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
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.