Beef Meatball & Ginger Coconut Curry

• Meanwhile, heat the butter with a dash of olive oil in a medium saucepan over medium heat. Cook half the garlic until fragrant, 1 minute. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• In medium bowl, combine beef mince, fine breadcrumbs, chicken-style stock powder, the egg, the remaining garlic and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 8-10 minutes.

• Reduce heat to medium, add ginger paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add mild curry paste, coconut milk, the brown sugar and water (for the sauce) and simmer, stirring, until reduced, 2-3 minutes. • Remove pan from heat, add roast veggies and baby leaves, and stir until wilted. Season to taste.