[Savvy Shortcuts] NZ Spiced Beef Meatball Curry & Instant Rice
with Broccoli, Yoghurt & Coriander
- Soy
- Milk
- Gluten
- Wheat
Ingredients
1 sachet
Coriander
250 g
Beef Mince
1 packet
Mild Curry Paste
(Contains: Soy; )
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
1
Broccoli
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Mumbai spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • Chop broccoli (including stalk!) into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • While meatballs are cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. Drain broccoli, then return to the bowl and cover to keep warm.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook mild curry paste until fragrant, 1 minute. • Stir in coconut milk and the water until combined, 1-2 minutes. • Return meatballs and add baby spinach leaves, stirring to combine, 1 minute. Season to taste.
• Microwave basmati rice until steaming , 2-3 minutes. • Divide rice and broccoli between plates. Top with Mumbai beef meatball curry and Greek-style yoghurt. Tear over coriander to serve. Enjoy!
