Pork Meatball & Chickpea Curry with Quinoa & Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

1 tsp nigella seeds

(Nigella Seeds)
300g free-range pork mince
1 unwaxed lemon
1 midi cucumber
2 tbsp tomato purée
40g baby spinach
2 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
15g creamed coconut
75g seasonal tomatoes
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 onion
80g quinoa

(Quinoa 100%)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	754Kcal
	595kJ	3153kJ
Fat	7.6g	40g
of which saturates	2.6g	14g
Carbohydrates	9g	45g
of which sugars	2.2g	12g
Protein	8.4g	45g
Salt	0.21g	1.1g
Fibre	2.5g	13g

Ingredients

1 tsp nigella seeds (use half)

(Nigella Seeds)
75g seasonal tomatoes (use half)
1 midi cucumber (use half)
2 tbsp tomato purée (use half)
15g creamed coconut (use half)
40g baby spinach (use half)
230g chickpeas (use a quarter)

(Chickpeas, water, salt)
2 tbsp tikka paste (use half) (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
80g quinoa (use half)

(Quinoa 100%)
1 unwaxed lemon (use half)
150g free-range pork mince
2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 onion (use half)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	738Kcal
	590kJ	3086kJ
Fat	7.4g	39g
of which saturates	2.5g	13g
Carbohydrates	9g	45g
of which sugars	2.3g	12g
Protein	8.3g	43g
Salt	0.21g	1.1g
Fibre	2.5g	13g

Back

High protein 1/3 daily fibre 8 plants

Pork Meatball & Chickpea Curry with Quinoa & Cucumber Salad

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Pork

Two comfort food superstars - curry and meatballs - come together in this easy weeknight dish. You'll make your own meatballs with juicy free-range British pork mince, then simmer in a creamy coconut curry, starring avibrant blend of spices and chunky chickpeas. Serve alongside a refreshing cucumber salad and fluffy quinoa for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a large bowl, a medium bowl, a large frying pan & a measuring jug

Get the quinoa on & prep

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Meanwhile, finely dice the onion. Drain and rinse the half pack of chickpeas

Make the meatballs

In the large bowl, combine the pork with salt and pepper. Mix and form into 10 meatballs (5 for 1 person)
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 3 mins, turning frequently
Add the onion and whole tomatoes and cook for a further 3 mins, until the veg softens and the meatballs are golden

Simmer the curry

Stir in the tikka paste and ginger & garlic paste and cook for 1 min
Add the tomato puree, chickpeas, creamed coconut and 200ml water (100ml for 1 person)
Bring to a boil, then simmer for 14 mins, until the sauce thickens and the meatballs are cooked through
Rinse the spinach, then stir into the curry in the final minute to wilt. Season with salt and pepper. Add a splash of water if it's a a little dry

Make the cucumber salad

Meanwhile, slice the cucumber into 1/2cm half-moons
Add to the medium bowl with the nigella seeds and juice from half the lemon (or to taste). Season with salt

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the meatball curry between bowls, with the quinoa and cucumber salad alongside. Serve with the remaining lemon, cut into wedges