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.
Yield : Serves 4–6
Ingredients
- 3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 40 organic mini meatballs (1 lb 5 oz in weight)
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 14-fl oz can coconut milk
- 1 14-oz can chopped tomatoes
- 1 14-oz can chickpeas, drained
- 12 oz diced butternut squash and sweet potato (in a package from supermarket)
- 2 cups chicken stock from bouillon cubes or concentrate or from a package
- 2 tablespoons honey
- cooked rice, to serve
- ½ cup chopped fresh cilantro
Directions
Heat the curry paste and oil in a large wide pan, and when it starts sizzling add the meatballs, turning them in the red oily mixture.
Sprinkle over the ginger and cinnamon and fry the meatballs for a couple of minutes.
Add the coconut milk, chopped tomatoes, and drained chickpeas Stir in the diced squash and sweet potato and then the stock and honey.
Bring the pan to a boil, and then simmer for 20 minutes. Serve with rice and then decorate each plate with some chopped cilantro.
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