Prep Time: 5 min
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.