Tikka meatball curry

This creamy tikka curry is the perfect comfort food. Serve it with brown rice for a hearty family feed.

4

15m

30m

Ingredients

  • 500g Coles Australian Extra Lean Beef Mince
  • 1 large garlic clove, crushed
  • 1/3 cup (35g) wholemeal breadcrumbs
  • 1 small carrot, peeled, coarsely grated
  • 1 egg, lightly whisked
  • 1 brown onion, thinly sliced
  • 2 tbs tikka curry paste
  • 3 tsp cornflour
  • 375ml can light and creamy evaporated milk
  • 1 cup (120g) frozen peas
  • 100g baby spinach leaves
  • 2 x 125g microwavable brown rice cups
  • Lemon wedges, to serve

Method

STEP 1

Place the mince, garlic, breadcrumbs, carrot and egg in a large bowl. Season with pepper. Use your hands to mix until well combined. Shape level tablespoons of the mixture into balls and place on a plate.

STEP 2

Heat a large deep non-stick frying pan over medium heat. Lightly spray with olive oil spray. Add the meatballs and cook, turning occasionally, for 10-12 mins or until browned and cooked through. Transfer to a clean plate and loosely cover with foil to keep warm.

STEP 3

Add the onion, curry paste and ¼ cup (60ml) water to the pan. Cook, stirring, for 5 mins or until the onion is soft and well coated in curry paste.

STEP 4

Combine the cornflour with 1 cup (250ml) water in a small jug. Add to the pan with the evaporated milk. Cook, stirring, for 5 mins or until the mixture comes to the boil. Reduce heat to low. Add the meatballs and peas. Stir to coat in sauce. Simmer stirring occasionally, for 8 mins or until sauce thickens and peas are heated through. Add the spinach and stir until spinach just wilts.

STEP 5

Meanwhile, heat the rice following packet directions. 

STEP 6

Divide the rice among serving bowls. Spoon over the meatballs and sauce. Serve with lemon wedges.

 

Tip: Use stale wholegrain bread to make breadcrumbs. Tear bread into large pieces and process in a food processor. Store leftover crumbs in a sealable plastic bag in the freezer.


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