Meatball & chickpea yellow coconut curry with rice & pickled red cabbage
Use the base recipes for our spicy meatballs, yellow curry and pickled red cabbage to make this easy curry. Simply add chickpeas and veg and serve with rice
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 528
-
fat 32g
-
saturates 17g
-
carbs 25g
-
sugars 0g
-
fibre 9g
-
protein 31g
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salt 2.69g
Ingredients
- 2 tbsp vegetable oil
- 420g spiced meatballs (see 'Complete the dish')
- 800ml yellow coconut curry sauce (see 'Complete the dish')
- 400g can chickpeas , drained and rinsed
- 1 large green pepper , sliced
- 200g mangetout
- jasmine rice
- pickled red cabbage (see 'Complete the dish')
- small handful of coriander , leaves picked
Method
Heat the oil in a large saucepan over a medium-high heat. Add the meatballs and fry for 6-8 mins until browned all over (they don’t need to be cooked through at this point).
Pour in the curry sauce, chickpeas and green pepper. Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.
Add the mangetout and simmer for a further 5 mins until the veg is tender. Serve over jasmine rice with a handful of pickled red cabbage on top and a sprinkling of coriander leaves.
