Yellow Coconut Meatball Curry with Chickpeas & Rice

Name: Yellow Coconut Meatball Curry with Chickpeas & Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 420 g spiced meatballs; 400 g chickpeas, drained and rinsed; 1 green pepper, sliced; 200 g mangetout; 800 ml yellow coconut curry sauce; 2 tbsp vegetable oil; jasmine rice; pickled red cabbage; 1 small handful coriander leaves

This yellow coconut meatball curry is rich, fragrant, and easy enough for a weeknight dinner. Tender spiced meatballs simmer in a creamy curry sauce with chickpeas, green pepper, and mangetout, then get finished with fluffy jasmine rice and tangy pickled red cabbage.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

spiced meatballs
420 g
chickpeas, drained and rinsed
400 g
green pepper, sliced
1
mangetout
200 g
yellow coconut curry sauce
800 ml
vegetable oil
2 tbsp
jasmine rice
pickled red cabbage
coriander leaves
1 small handful

Step-by-Step Instructions

Cook the jasmine rice according to the package instructions so it is ready to serve with the curry.

Heat the vegetable oil in a large saucepan over medium-high heat. Add the spiced meatballs and cook for 6 to 8 minutes, turning often, until browned on all sides.

Pour in the yellow coconut curry sauce, then add the drained chickpeas and sliced green pepper. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the meatballs are cooked through.

Stir in the mangetout and simmer for 5 minutes more, until just tender. Spoon the curry over the cooked jasmine rice, then top with pickled red cabbage and coriander leaves before serving.

Chef's Tips

If you prefer, swap the mangetout for sugar snap peas or green beans. Avoid boiling the curry too hard or the sauce may split. Leftovers keep well in the fridge for up to 3 days; store the rice separately for the best texture.