Tikka meatball curry
This creamy tikka curry is the perfect comfort food. Serve it with brown rice for a hearty family feed.
- 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
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.
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.
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.
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.
Meanwhile, heat the rice following packet directions.
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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