Lamb meatball curry

This meal requires only a handful of ingredients. Use your favourite curry paste and combine with coconut and baby vegetables

  • Prep:5 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 363
  • fat 21g
  • saturates 11g
  • carbs 25g
  • sugars 5g
  • fibre 4g
  • protein 19g
  • salt 1.8g


  • 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


  1. 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.

  2. 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.

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