- 500g - mince
- 125ml - panko breadcrumbs
- 1 - egg
- 15ml - garam masala
- 60ml - oil
- - SAUCE
- 1 - large sweet potato, diced
- 2 - garlic cloves, chopped
- 2cm - fresh ginger, peeled and grated
- 2 - chillies, seeded and chopped
- 15ml - mild curry powder
- 15ml - tomato paste
- 250ml - coconut milk
- ½ - cucumber, diced
- - a handful of fresh coriander, chopped
- - steamed rice, to serve
1 Mix the mince, breadcrumbs, egg, garam masala and a generous pinch of salt and pepper. With wet hands, roll into bite-sized meatballs.
2 Heat half of the oil in a pan and fry the meatballs until golden-brown. Remove from the pan and fry the sweet potato in the rest of the oil for a few minutes until it starts to brown.
3 Stir in the garlic, ginger, chilli, curry powder and tomato paste and cook for 2 minutes with the sweet potato. Spoon the meatballs back into the pan, pour in the coconut milk and simmer gently for about 10 minutes or until the sweet potato and meat are cooked and the sauce is fragrant. Serve with the cucumber, coriander and steamed rice.