Name: Indian meatballs with sweet coconut bananas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 bananas, cut into 3cm pieces; juice of 2 lemons; 1/2 cup desiccated coconut; 1 tablespoon vegetable oil; 1 onion, thinly sliced; 420 gram tray beef meatballs; 2 tablespoon Madras curry paste; 1 cup chicken stock; 400 gram can chickpeas, rinsed; 400 gram can cherry tomatoes; 60 gram bag baby spinach; 450 gram packet microwave long-grain white rice; coriander leaves; 1 cup thick Greek yoghurt to serve

Indian meatballs with sweet coconut bananas

This delicious recipe combines all the great tastes of India into a tasty meatball curry. Served with must-try sweet coconut bananas, this dish takes just 20 minutes from prep to plate

Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

This recipe first appeared in Woman’s Day.

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Ingredients

2 bananas, cut into 3cm pieces

juice of 2 lemons

1/2 cup desiccated coconut

1 tablespoon vegetable oil

1 onion, thinly sliced

420 gram tray beef meatballs

2 tablespoon Madras curry paste

1 cup chicken stock

400 gram can chickpeas, rinsed

400 gram can cherry tomatoes

60 gram bag baby spinach

450 gram packet microwave long-grain white rice

coriander leaves

1 cup thick Greek yoghurt to serve

Method

1.In a large bowl, coat banana slices in lemon juice, then toss in coconut.

2.In a large frying pan, heat oil on medium. Sauté onion for 3-4 minutes until tender. Add meatballs. Cook for 4-5 minutes, turning, until meatballs are evenly browned.

3.Stir in curry paste. Cook for 1 minute until fragrant. Pour chicken stock into pan. Stir in chickpeas and tomatoes, then bring to the boil. Simmer for 8-10 minutes until meatballs are cooked. Stir baby spinach through.

4.Cook rice following packet instructions. Sprinkle meatballs with coriander leaves and serve with yoghurt. Accompany with sweet coconut bananas as a side dish.