Masala Pork Meatball Curry
with Charred Courgette and Basmati Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100 grams
Basmati Rice
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
Courgette
(May contain Celery)
30 grams
Tomato Puree
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Meatballs
2 tbsp
Water for the Breadcrumbs
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm.
Pop the (now empty) pan back on medium heat with a drizzle more oil. Add the tomato puree, curry powder mix and korma curry paste, fry for 30 secs.
Stir in the chicken stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Once the meatballs are ready, stir them into the curry sauce along with the charred courgette. Season with salt and pepper.
Share the rice out between your serving bowls and spoon over the curry to finish.
Enjoy!
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