Yellow Curry Meatballs
Spice up your night with this bursting with flavour curry
Serves 2
368 kcal per serving
Prep time: 5 mins
Cooking time: 40 mins
Ingredients
120g lean beef mince
40g dry red lentils
1 small carrot, peeled and grated
1 medium sized onion, peeled and finely sliced
1 large yellow pepper, de-seeded and cut into chunks
2 tsps yellow curry paste
1 garlic clove, peeled and finely diced
1cm cube of fresh ginger, finely grated
1x400g can of light coconut milk
Rapeseed Oil Spray
red chilli, for garnish (optional)
Method
Bring a medium-sized saucepan of water to the boil, add the red lentils and cook for 10-12 minutes. Drain, and then rinse the lentils under cold water and transfer the cooled drained lentils to a mixing bowl.
Add the minced beef and grated carrot to the lentils and mix to combine then shape into 6 equal-sized meatballs.
Heat a heavy-based frying pan and add a couple of sprays of the rapeseed oil and then add the meatballs, sliced onion, garlic, ginger and yellow pepper chunks frying gently until the onions and peppers begin to soften and the meatballs have started to colour.
Add the yellow curry paste and coconut milk and gently bring to the boil then reduce the heat slightly and cook for a further 20 minutes or until the sauce has thickened.
Serve hot garnished with red chillies (optional). Great served with rice or a selection of vegetables.
TIP - Using the red lentils cuts back on the saturated fats found in red meats
