Meatball & chickpea yellow coconut curry with rice & pickled red cabbage

Method3 steps · about 1 hr

1. 1

   Step 1: Heat the oil (2 tbsp) in a large saucepan over a medium-high heat. Add the meatballs and fry for 6-8 mins until browned all over (they don’t need to be cooked through at this point).

   Uses 2 tbsp vegetable oil · 420g spiced meatballs (see 'Complete the dish')

2. 2

   Step 2: Pour in the curry sauce, chickpeas (400g can) and green pepper (1 large). Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.

   Simmer Curry · 20 minUses 800ml yellow coconut curry sauce (see 'Complete the dish') · 400g can chickpeas drained and rinsed · 1 large green pepper sliced

3. 3

   Step 3: Add the mangetout (200g) and simmer for a further 5 mins until the veg is tender. Serve over jasmine rice with a handful of pickled red cabbage on top and a sprinkling of coriander leaves.

   Simmer Mangetout · 5 minUses 200g mangetout · jasmine rice · pickled red cabbage (see 'Complete the dish') · small handful of coriander leaves picked