Ingredients
Meatballs
- 500g Premium Beef Mince
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 2/3 cup breadcrumbs (from a loaf of ciabatta or sourdough is best)
- ½ cup lightly packed coriander, finely chopped
- Handful mint leaves, finely chopped
- 1 teaspoon sea salt
Curry
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 onion, cut into thin wedges
- 4 cloves garlic, thinly sliced
- 1 tablespoon finely grated ginger
- 6 tablespoons Cashew Korma paste
- 1 green capsicum, cut into pieces
- 275g (1 small head) broccoli, cut into small florets
- 1 x tin coconut cream
- ¾ cup water
- 2 cups packed baby spinach
Cucumber Raita
- 200g/1/2 cucumber, grated
- 1 cup Greek yoghurt
- Small handful mint leaves, finely chopped
- Rice to serve
- Toasted cashews to serve
Method:
Put all the meatball ingredients into a bowl except for the olive oil then mix well to combine.
Roll into small balls then heat the olive oil in a heavy-bottomed frying pan and cook until browned on all sides. Remove from the heat and set aside.
Either pop your rice into the rice cooker, or onto the stovetopto begin to cook, as per packet instructions.
In a heavy-bottomed pot with a lid, heat the olive oil then frythe onions for 10-15 minutes, until soft and starting to catchon the bottom of the pot.
Add in the garlic and the ginger and cook for a further few minutes before adding in the Cashew Korma paste and stirring well. Add in the vegetables, coconut cream, water and the meatballs along with all the bits in the bottom of the frying pan. Stir then bring to the boil, reduce the heat, put on the lid and simmer for 10 minutes. Stir through the spinach, replace the lid and set aside while you make the raita.
Squeeze as much liquid from the cucumber as you can then put into a bowl along with the yoghurt and the mint leaves.Season with sea salt and mix well.
Serve the Korma Curry with the raita, rice and toasted cashews.
