Spiced Meatball Coconut Curry


Spiced Meatball Coconut Curry

  • 15 minutes
  • 30 minutes
  • 2 serves


25g (1oz) desiccated coconut
25g (1oz) sultanas
150ml (1/4pint) natural yoghurt
2 tbsp milk
1 tsp minced ginger
large handful fresh chopped coriander
1 tbsp sunflower oil
1 small red onion, cut into thin wedges
1 tbsp tikka curry paste
1 pink fleshed sweet potatoes,(about 400g/14oz) peeled and cut into bite size pieces
230g pack Scan Swedish meatballs
150ml (1/4pint) vegetable stock
200ml (7fl oz) coconut milk
50g (2oz) young leaf spinach


Mix together the desiccated coconut and sultanas into a small bowl. Drain and stir in the yoghurt, milk, minced ginger and half the coriander. Season to taste with salt and pepper.

Heat the oil in a large deep frying pan and fry the onion for 4-5 minutes until softened but not coloured.

Add the curry paste and fry for 2 minutes. Stir in the sweet potatoes, meatballs, vegetable stock and coconut milk. Bring to the boil, cover and simmer for 15 minutes until the sweet potatoes are tender.

Stir in the spinach and simmer for 2 minutes until just wilted. Serve the curry with the coconut and sultanas raita, warm naan breads and steamed rice.

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