Tikka Meatball Curry
Serves 4, Prep 5 mins, Cook 22 mins
400g packet beef and lamb meatballs 1 onion, halved, thinly sliced ¼ cup tikka curry paste 400g can chickpeas, drained, rinsed 410g can tomato puree 165ml can coconut milk 60g bag baby spinach leaves Steamed jasmine rice and lemon wedges, to serve 1 Heat a lightly oiled, large, deep non-stick frying pan over a medium to high heat. Add the meatballs. Cook, turning occasionally, for about 5 to 8 minutes, or until browned all over. Remove from pan.
2 Add the onion to the same hot pan. Cook, stirring for about 2 minutes, or until lightly browned. Add curry paste and cook, stirring for 1 minute.
3 Add the chickpeas, tomato puree and ²/ ³ cup water. Return meatballs…
