Curried meatballs with lentil rice
lean pork mince
2 individual, trimmed, thinly sliced
1 medium, trimmed, grated
1 medium, lightly beaten
Indian curry paste
¼ cup(s), (75g tikka marsala)
powdered coconut milk
½ cup(s), (100g)
lentils, canned, rinsed, drained
240 g, (1x400g can)
¼ cup(s), chopped
- Place pork, shallots, zucchini, egg and 1 tablespoon curry paste in medium bowl. Using hands, mix to combine. Shape mixture into 12 even-sized meatballs. Place meatballs on a plate and refrigerate for at least 30 minutes or until firmer to the touch.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 2–3 minutes or until browned.
- Meanwhile, combine stock and remaining curry paste in a medium jug. Add to pan with meatballs and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until meatballs are cooked through. Stir in coconut milk powder.
- Meanwhile, boil rice following packet instructions until tender, adding lentils for the last minute of cooking. Drain. Stir in chopped coriander. Serve meatballs with lentil rice and a coriander sprig.