Easy Tikka Meatball Curry

by Katrina - The Organised Housewife

I know winter is over and this dish is perfect for those cold nights, but this Tikka Meatball Curry is also a great go-to quick dinner idea too. This is a great and versatile recipe, you can make your own meatballs if you prefer and choose to use chicken, beef or lamb meatballs, whichever your family prefers.  I like to serve this with steamed vegetables and rice to stretch it out a little further.


Easy Tikka Meatball Curry

  • Author: Katrina Springer
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 5


  • 500g pre-made meatballs,
  • 1 onion, thinly sliced
  • 1?4 cup tikka curry paste
  • 400g chickpeas, drained, rinsed
  • 410g tomato puree
  • 1?3 cup water
  • 200ml coconut milk
  • parsley, to garnish
  • serve with steamed rice and vegetables


  1. Heat a oil in a large saucepan over a medium to high heat.
  2. Add meatballs, cooking for 5 to 8 minutes, or until browned, turning occasionally. Remove from pan.
  3. Add the onion to frying pan, cook for 2 minutes or until golden.
  4. Spoon in curry paste, continue cooking and stirring for a further minute.
  5. Add the chickpeas, tomato puree and water, stirring well to combine.
  6. Place meatballs back into frying pan and bring to the boil. Cover with a lid and simmer for 8-10 minutes, or until meatballs are cooked through.
  7. Pour coconut milk into pan, stirring to mix through. Continue cooking for 2-3 minutes.
  8. Serve with rice and steamed vegetables, sprinkled with parsely.

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