Lamb meatball curry
This meal requires only a handful of ingredients. Use your favourite curry paste and combine with coconut and baby vegetables
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Prep:5 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 363
-
fat 21g
-
saturates 11g
-
carbs 25g
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sugars 5g
-
fibre 4g
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protein 19g
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salt 1.8g
Ingredients
- pack 12 lamb meatballs (approx 350g)
- 3 heaped tbsp curry paste (or gluten-free alternative)
- 400g can reduced-fat coconut milk
- 400g baby new potatoes, larger ones halved
- pack baby mixed vegetables, such as baby corn, mangetout and sugar snap peas (approx 220g)
- rice, to serve
Method
Heat a large pan or wok with a lid and brown the meatballs for about 5 mins, the fat from the lamb should stop them sticking, but add a splash of water if you need to. Stir in the curry paste, coconut milk and 1?2 a can of water, and bring it to a simmer.
Tip in the potatoes, then cover and cook for 20 mins. Add the rest of the vegetables and cook, uncovered, for about 3-4 mins more, or until the veg and potatoes are cooked to your liking. Check the seasoning and serve straight away with rice.