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
45 min
Serves
4
Medium
Asian
Gluten Free
Ingredients
- 2 tbsp vegetable oil
- 420 g spiced meatballs (see 'Complete the dish')
- 800ml (3.3 cups) yellow coconut curry sauce (see 'Complete the dish')
- 400 g can chickpeas drained and rinsed
- 1 large green pepper sliced
- 200 g mangetout
- jasmine rice
- pickled red cabbage (see 'Complete the dish')
- small handful of coriander leaves picked
Preparation
Not specified
Cooking
- 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 donβt need to be cooked through at this point).
- Pour in the curry sauce, chickpeas and green pepper.
- Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.
- 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.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
