Meatball & chickpea yellow coconut curry with rice & pickled red cabbage
Serves 4
Easy
Prep:
Cook:
Use the base recipes for our spicy meatballs, yellow curry and pickled red cabbage to make this easy curry. Simply add chickpeas and veg and serve with rice
Skip to ingredients
Units:
- 2 tbsp vegetable oil
- 420g spiced meatballs(see 'Complete the dish')
- 800ml yellow coconut curry sauce(see 'Complete the dish')
- 400g can chickpeasdrained and rinsed
- 1 large green peppersliced
- 200g mangetout
To serve
- jasmine rice
- pickled red cabbage(see 'Complete the dish')
- small handful of corianderleaves picked
Nutrition: Per serving
- kcal528
- fat32g
- saturates17g
- carbs25g
- sugars11g
- fibre9ghigh
- protein31g
- salt2.69g
Method
step 1
Heat the oil in a large saucepan over a medium-high heat. Add the meatballs and fry for 6-8 mins until browned all over (they don’t need to be cooked through at this point).
step 2
Pour in the curry sauce, chickpeas and green pepper. Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.
step 3
Add the mangetout and simmer for a further 5 mins until the veg is tender. Serve over jasmine rice with a handful of pickled red cabbage on top and a sprinkling of coriander leaves.
