Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 25 mins
