Ingredients
- 500g extra lean beef mince
- 1 large garlic clove, crushed
- ⅓ cup (35g) wholemeal breadcrumbs
- 1 small carrot, peeled, coarsely grated
- 1 egg, lightly whisked
- 1 brown onion, thinly sliced
- 2 tablespoons tikka curry paste
- 3 teaspoons cornflour
- 375ml can light and creamy evaporated milk
- 1 cup (120g) frozen peas
- 100g baby spinach leaves
- 2 x 125g microwavable brown rice cups
- Lemon wedges, to serve
Method
Step 1
Place the mince, garlic, breadcrumbs, carrot and egg in a large bowl. Season with pepper. Use your hands to mix until well combined. Shape level tablespoons of the mixture into balls and place on a plate.
Step 2
Heat a large deep non-stick frying pan over medium heat. Lightly spray with olive oil spray. Add the meatballs and cook, turning occasionally, for 10-12 minutes or until browned and cooked through. Transfer to a clean plate and loosely cover with foil to keep warm.
Step 3
Add the onion, curry paste and ¼ cup (60ml) water to the pan. Cook, stirring, for 5 minutes or until the onion is soft and well coated in curry paste.
Step 4
Combine the cornflour with 1 cup (250ml) water in a small jug. Add to the pan with the evaporated milk. Cook, stirring, for 5 minutes or until the mixture comes to the boil. Reduce heat to low. Add the meatballs and peas. Stir to coat in sauce. Simmer stirring occasionally, for 8 minutes or until sauce thickens and peas are heated through. Add the spinach and stir until spinach just wilts.
Step 5
Meanwhile, heat the rice following packet directions.
Step 6
Divide the rice among serving bowls. Spoon over the meatballs and sauce. Serve with lemon wedges.
Tips:
- Use stale wholegrain bread to make breadcrumbs. Tear bread into large pieces and process in a food processor. Store leftover crumbs in a sealable plastic bag in the freezer.
- When buying curry paste, check labels and choose the brands lowest in sodium.
