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

• vegetable oil↗2 tbsp tbsp
• spiced meatballs420g g

  (see 'Complete the dish')

• yellow coconut curry sauce800ml ml

  (see 'Complete the dish')

• chickpeas↗400g can g

  drained and rinsed

• green pepper↗1 large

  sliced

• mangetout↗200g g
• jasmine rice↗
• pickled red cabbage↗

  (see 'Complete the dish')

• coriandersmall handful of

  leaves picked

Step-by-step instructions

1. 1

   Heat the oil 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).

2. 2

   Pour in the curry sauce, chickpeas and green pepper. Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.

3. 3

   Add the mangetout 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.