A wonderfully creamy coconut beef meatball curry using Helen Browning’s organic meatballs in a delicious coconut and sweet potato curry sauce. Serve with a nutty organic brown rice, or white if you prefer.
To serve 4:
- 2 packs of Helen Browning’s Organic Beef Meatballs
- 200g sweet potato mash
- 2 cups beef stock
- 2tbs medium curry powder
- 1 1/2 tbs tomato purée
- A couple handfuls of frozen green beans
- 1 cup coconut milk
- Some chopped fresh chilli (to suit your tastebuds)
- Chopped fresh coriander to serve
Mash your sweet potato, then add it, together with the curry powder, beef stock and tomato purée to a deep frying pan over a medium heat, stirring until it’s mixed and becomes a smooth sauce.
Drop your meatballs into your sauce (there’s no need to brown them first), cover and simmer for 15 mins.
Stir in the coconut milk and green beans and simmer for 5 mins without the lid. Just add more stock if you want more sauce.
Give it a taste to see if you want to add any fresh chilli, then serve with your cooked rice, topped with coriander.
