Tikka meatball curry

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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Nutritional information

Energy 2523kJ/604 cals (29%) Protein 46g (92%) Fat 13g (19%) Sat Fat 5g (21%) Sodium 258mg (13%) Carbs 72 (23%) Sugar 16g (18%) Dietary Fibre 7g (23%)