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