Meatball & chickpea yellow coconut curry with rice & pickled red cabbage
- Total time
- 1 h
- servings
- 4 servings
- Dish type
- Main dish
VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
45 min
Total time
1 h
Ingredients
Ingredients
servings
- 2 c. à soupe vegetable oil
- 420 g spiced meatballs (see 'Complete the dish')
- 800 ml yellow coconut curry sauce (see 'Complete the dish')
- 400 g can chickpeas drained and rinsed
- 1 large green pepper sliced
- 200 g mangetout
- jasmine rice
- pickled red cabbage (see 'Complete the dish')
- small handful of coriander leaves picked
Method
- 1
Heat the oil in a large saucepan over a medium-high heat. Add the meatballs and fry for 6-8 mins until browned all over (they don’t need to be cooked through at this point).
- 2
Pour in the curry sauce, chickpeas and green pepper. Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.
- 3
Add the mangetout and simmer for a further 5 mins until the veg is tender. Serve over jasmine rice with a handful of pickled red cabbage on top and a sprinkling of coriander leaves.
Nutrition
- calories
- 528 calories
- fatContent
- 32 grams fat
- fiberContent
- 9 grams fiber
- sugarContent
- 11 grams sugar
- sodiumContent
- 2.69 milligram of sodium
- proteinContent
- 31 grams protein
- carbohydrateContent
- 25 grams carbohydrates
- saturatedFatContent
- 17 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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