Meatball curry
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Green beans add a delicious crunch to this flavoursome meatball curry.
Ingredients
Extra lean beef sausage
500 g, (8 thin sausages)
Oil spray
1 x 3 second spray(s)
Brown onion
1 medium, halved, sliced
Korma paste
2 tbs
Beef stock cube
1 individual, to make 1 cup (250ml) liquid stock
Light canned coconut milk
165 ml, (1 x 165ml can)
Carrot(s)
1 medium, thinly sliced
Green string beans
150 g, trimmed, halved
Baby spinach
100 g
Fresh coriander
1 tbs, sprigs, to serve
Instructions
1
Cut an opening at one end of each sausage and squeeze out the filling. Discard casings. Roll each sausage into 4 balls. Lightly spray a large deep frying pan with oil and heat over medium heat. Cook the onion, stirring, for 3 minutes or until starting to soften. Add meatballs and cook, shaking pan occasionally, for 3 minutes or until brown.
2
Add the curry paste and cook, stirring, for 1 minute. Stir in the stock and coconut milk until combined. Add the carrot and beans, and bring to the boil. Reduce heat and simmer for 7 minutes or until tender.
3
Stir in the baby spinach leaves and cook for 1 minute or until wilted. Serve sprinkled with coriander.
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