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MELLOW MEATBALLS
I buy organic beef mini meatballs from the supermarket, which makes this extremely easy to put together, and there'd be nothing to stop you freezing them and cooking straight from frozen, if that helps. In which case, I'd just pop them in hot sauce and not attempt to brown them first.
Sure you can make your own meatballs, but so long as you're happy with the provenance of the meat (which is always, always important), don't beat yourself up about cutting it at this stage, when you know everyone's going to be happy come suppertime. Likewise the packet of diced veg: once everything's swimming in its mellow sauce, no one is going to be asking questions.
Recipe posted by Nigella
Ingredients
- 3 x 15ml tablespoons red curry paste
- 2 x 15ml tablespoons vegetable oil
- 40 organic mini-meatballs, approx. 600g total
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 x 400ml can coconut milk
- 1 x 400g can chopped tomatoes
- 1 x 410g can chickpeas, drained
- 1 x 350g diced butternut squash and sweet potato (supermarket packet)
- 500ml chicken stock from concentrate or cube, or from a tub
- 2 x 15ml tablespoons honey
- 20g (approx.) fresh coriander, finely chopped
Method
Serves: 4-6
- Heat the red curry paste and vegetable oil in a large wide pan; when it starts sizzling, add the meatballs, turning them in the red oily mixture.
- Sprinkle the cinnamon and ginger over the meatballs and fry for a couple of minutes.
- Add the coconut milk, chopped tomatoes and drained chickpeas. Stir in the diced butternut squash and sweet potato, then the stock and honey.
- Bring to a boil and simmer for 20 minutes. Serve with rice and decorate each plate with some chopped coriander.
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