Indian meatballs

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Indian meatballs
Indian meatballs
Prep Time: 5 min
Servings: 4
Cooking Time: 20min
  • 2 - bananas, cut into 3cm pieces
  • 2 - lemons, juiced
  • 125ml - desiccated coconut
  • 15ml - vegetable oil
  • 1 - onion, thinly sliced
  • 420g - prepared beef meatballs
  • 30ml - Madras curry paste
  • 250ml - chicken stock
  • 400g - chickpeas, rinsed
  • 400g - cherry tomatoes
  • 60g - baby spinach
  • 450g - microwave long-grain white rice
  • - TO SERVE
  • - coriander leaves
  • 250ml - thick Greek yoghurt

1 In a large bowl, coat the bananas in the lemon juice. Toss in the coconut and set aside.

2 In a large frying pan, heat the oil on medium heat. Sauté the onion for 3-4 minutes until tender. Add the meatballs and cook for 4-5 minutes. Turn to ensure they are evenly browned.

3 Stir in the curry paste and cook for 1 minute until fragrant. Pour the stock into the pan. Stir in the chickpeas and tomatoes, and bring to a boil. Simmer for 8-10 minutes until the meatballs are cooked through. Add the spinach and stir.

4 Cook the rice according to packet instructions.

5 To serve Sprinkle the coriander over the meatballs and serve with the rice, yoghurt and coconut bananas.

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