Spiced meatball curry
- September 2008
- Serves 4
- Ready in about 1 hour
If you can’t finish this tasty low-calorie curry, you don’t need to waste the leftovers: any remains can be frozen for up to 3 months.
- Dairy-free recipes
- Gluten-free recipes
- 17.3g (5.4g saturated)
- 12.7g (9.3g sugars)
- 450g beef mince
- 1 small onion, roughly grated
- 2.5cm piece fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 tbsp ground coriander
- ½ tsp ground cumin
- 1-1½ tsp cayenne pepper
- Bunch of fresh coriander, chopped (reserve a few leaves, to garnish)
For the sauce
- 1 tbsp sunflower oil
- 2 onions, finely chopped
- 2 tbsp tikka masala curry paste
- 6 large tomatoes, chopped
- 300ml vegetable stock
- Put the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. With clean, wet hands, form the mixture into about 30 balls and chill for 30 minutes while you prepare the sauce.
- Heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
- Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
Freeze the cooled curry in a plastic container for up to 3 months. Defrost before reheating until piping hot. You could also freeze the raw meatballs, then defrost thoroughly and finish the recipe.
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