Lamb vindaloo meatballs

Instructions

1. Place mince, egg, breadcrumbs and 1 tablespoon curry paste in a medium bowl. Mix well to combine. Roll tablespoons of mixture into balls to make 16 meatballs.
2. Heat oil in a deep non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 4–5 minutes or until browned. Add onion and cook, stirring, for 2–3 minutes or until softened. Add remaining curry paste and cook, stirring, for 1 minute or until fragrant.
3. Add tomatoes, pumpkin and ¾ cup (185ml) water and bring to the boil. Reduce heat to medium and simmer for 8–10 minutes or until meatballs are cooked through. Add spinach and cook for 1–2 minutes or until spinach wilts. Serve vindaloo with a dollop of yoghurt, sprinkled with coriander and rice.