The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
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
- 1 unwaxed lemon
- 1 cucumber
- 80g creamed coconut
- 4 tbsp tomato purée
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 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)
- 160g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 200g baby tomatoes
- 1 onion
- 160g quinoa (Quinoa 100%)
- 500g free-range pork mince
Nutritional Information
Calories: 749
Protein: 39g
Carbs: 44g
Fat: 42g
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 large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a medium bowl, a sieve & a measuring jug
Sizzle the meatballs
- In the large bowl, combine the pork with a generous pinch of salt and pepper. Mix and form into 16 meatballs
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the meatballs and cook for 5 mins, turning frequently, until golden brown
Cook the quinoa & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, finely dice the onion. Halve the tomatoes. Drain and rinse the chickpeas. Rinse the spinach
Simmer the curry
- Add the onion and tomatoes to the meatballs and cook for 2-3 mins, until softening
- Add the tikka paste and ginger & garlic paste, cook for 1 min, then add the tomato puree, chickpeas, creamed coconut and 250ml water. Bring to a boil, then simmer for 14 mins, until the sauce has reduced and the meatballs are cooked through
- Stir the spinach into the curry in the final minute and simmer until wilted. Season with salt and pepper
Dress the cucumber
- Meanwhile, slice the cucumber into 1/2cm half-moons
- Add the cucumber to the medium bowl, along with the juice from the lemon (or to taste) and the nigella seeds. Season with a pinch of 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
- Serve the meatball curry into bowls, with the quinoa and cucumber salad alongside
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