This recipe uses many of the same standby ingredients as my chicken curry, but what it makes tastes very different. I buy organic beef mini-meatballs from the supermarket, which makes this extremely easy to get together, and there’d be nothing to stop you freezing them and cooking them right from frozen if that helps. Though in that 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 origin of the meat (which is always, always important), don’t beat yourself up about cutting out a stage when you know everyone’s going to be happy come suppertime. Likewise the package of diced veg: Once everything’s swimming in its mellow sauce, no one’s going to be asking questions.

It’s just a case of making life easier on yourself; frankly, no one else is going to.