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Pork Meatball & Chickpea Curry with Quinoa & Cucumber Salad
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.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 tsp 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%)
Nutritional Information
Calories: 754
Protein: 45g
Carbs: 45g
Fat: 40g
Ingredients
- 1 tsp nigella seeds (use half)
- 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)
Nutritional Information
Calories: 738
Protein: 43g
Carbs: 45g
Fat: 39g
Pork Meatball & Chickpea Curry with Quinoa & Cucumber Salad
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.
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Cooking Instructions
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
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