Meatball & chickpea yellow coconut curry with rice & pickled red cabbage

Ingredients

For 4 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. 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. 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. 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.