Curry Meatballs & Rice

15 Ingredients

Number of servings

2 cloves garlic, crushed
1 cup long grain rice
1tablespoons vindaloo paste
1/2 cup frozen peas
1 small red capsicum
1 small carrot
1 bunch coriander, with roots
2centimeters ginger
1 small onion
1 brown onion, extra
75grams ready-to-eat papadums, to serve
3 cup chicken stock
200grams Greek style yoghurt
300grams beef mince, premium
1 1/2tablespoons vegetable oil

Nutrition per serving

56% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine mince, small grated onion, garlic and ginger in a bowl. Finely chop the roots and 2cm of coriander stalks and half of the leaves. Stir into mince mixture. Roll the mixture into balls and place on a plate.

Step 2 of 4

Heat 1 tbs of the oil in a non-stick frying pan over medium heat. Add half of the extra onion and cook for 3 minutes until soft. Add paste and cook for 1 minute. Stir in yoghurt and 1 tbs water. Bring to the boil. Add meatballs, shaking pan to coat with sauce. Cover and simmer for 20 minutes, shaking occasionally, until cooked through.

Step 3 of 4

Meanwhile, heat remaining oil in a small saucepan over medium heat. Add remaining onion, capsicum and carrot. Cook for 5 minutes or until softened. Stir in rice and stock. Cook for 10 minutes or until craters form. Add peas. Cover and simmer for 5 minutes.

Step 4 of 4

Add rice to plates. Spoon over meatballs and sauce. Sprinkle with the remaining coriander leaves. Serve curry meatballs with pappadums.