Creamy Meatball Curry

Name: Creamy Meatball Curry over rice with courgette & bell pepper
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Jasmine rice; 8 piece Beef meatballs with kofta seasoning; 1 piece Courgette; 1 piece Garlic; 100 g Chopped onion; 100 g Bell pepper strips; 80 milliliters Curry sauce; 180 milliliters Coconut milk; 1 sachet(s) Curry powder; ½ piece Lime; 1 tablespoon [Plant-based] butter; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

over rice with courgette & bell pepper

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These beef meatballs are already seasoned with köfta spices. This Turkish spice mix with cumin, cardamom and mint, will fill your kitchen with delicious aromas!

Allergens:

Mustard

•Celery

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Jasmine rice

4 piece

Beef meatballs with kofta seasoning

(May be present Egg, Mustard, Celery, Soy, Gluten)

½ piece

Courgette

½ piece

Garlic

50 g

Chopped onion

50 g

Bell pepper strips

40 milliliters

Curry sauce

(Contains Mustard)

90 milliliters

Coconut milk

½ sachet(s)

Curry powder

(Contains Celery, Mustard)

¼ piece

Lime

Not included in your delivery

½ tablespoon

[Plant-based] butter

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3434 kJ

Calories821 kcal

Fat38.8 g

Saturated Fat24.4 g

Carbohydrate87.5 g

Sugar20.9 g

Dietary Fiber7.4 g

Protein28.1 g

Salt1.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Fryingpan with lid

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the rice for 12 - 15 minutes, then drain and set aside.

Melt the butter in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned.
Slice the courgette into crescents and crush or mince the garlic.
Add the chopped onion, garlic, bell pepper strips and courgette to the meatballs and fry for 3 more minutes.

Add the curry sauce, the coconut milk and the curry powder to the meatballs. Lower the heat and cover with the lid, then fry for a further 4 - 5 minutes or until the meatballs are done.
Season to taste with salt and pepper.
Cut the lime into wedges in the meantime.

Serve the rice in bowls and top with the meatball curry.
Serve with the lime wedges.