Mumbai Meatball Curry with Garlic Rice & Yoghurt

• servings: 3
• active time: 30 minutes
• total time: 50 minutes

Ingredients

• 15 pre-made vegetarian balls (chilled or frozen)

• 160 g basmati rice (dry)

• 10 g olive oil

• 4 garlic cloves (about 12 g), finely chopped

• 180 g carrot, grated

• 400 g chopped tomatoes

• 70 g tomato paste

• 250 ml cream

• 100 g baby spinach

• 150 g Greek-style yoghurt

• 1 sachet curry spice blend (or 2 tsp garam masala + 1 tsp mild curry + 1 tsp paprika + 1/2 tsp cumin + pinch cayenne)

• Salt

• Black pepper

Directions

Melt a small splash of olive oil in a pot on medium heat. Add half the garlic and cook 1 minute (don’t brown).

Add the rice, stir 30 seconds, then add 375 ml water and a pinch of salt. Bring to a boil, cover, cook 10 minutes on low, then turn off the heat and keep covered 10 minutes.

Meanwhile, heat the remaining olive oil in a large pan. Brown the vegetarian balls until hot through (typically 6–10 minutes; follow pack timing). Remove to a plate.

In the same pan, cook the grated carrot 5–6 minutes until soft.

Add the spice blend and tomato paste. Cook 1–2 minutes, stirring.

Add the chopped tomato, cream, and 2 tbsp water. Simmer 2–4 minutes until slightly thickened.

Stir in the spinach until wilted, then return the veggie balls to the sauce. Season with salt and pepper.

Fluff the garlic rice, serve with the curry, and finish each bowl with a dollop of yoghurt.

Nutrition

• Serving Size: 660
• Total Fat: 41.1 g
• Saturated Fat: 25.5 g
• Sodium: 1564 mg
• Total Carbohydrate: 93.6 g
• Total Sugars: 21 g
• Protein: 44.7 g