Recipe: Mellow meatballs

I love this recipe so much, I've now made it multiple times and just can't get enough of the taste - I do think that Thai curries are my favourite type. This is another offering from the Nigella's Express cookbook, which I've adapted slightly {the original recipe is pg 369 if you have the book}, and is a very tasty dinner that certainly won't take you hours to prepare.

You need:

3 x 15ml tbsp red curry paste

2 x 15ml tbsp vegetable oil

40 mini- meatballs, or 20 normal size meatballs

1/2 tsp ground cinnamon

1 tsp ground ginger

1 400ml can coconut milk

1 400ml can chopped tomatoes

1 410g chickpeas, drained

350g butternut squash and sweet potato, diced {you can get packets of this in the supermarket if you're lazy!}

500ml chicken stock

2 x 15ml tbsp honey

chopped coriander {I use dried}

rice, to serve

Method:

Put your rice on to cook, according to the packet instructions.

 Heat the red curry paste and vegetable oil in a large, wide pan.

 Once it starts sizzling {it WILL spit, so be careful} add in the meatballs, and ensure to coat them in the curry paste.

 Sprinkle over the cinnamon and ginger, and fry for a couple of minutes. 

 Pour in the coconut milk, tomatoes and chickpeas, then add the butternut squash and sweet potato, then the stock and finally the honey. Ensure you stir well at each stage and make sure all of the ingredients are well combined.

Bring the mixture to the boil and then simmer over a low heat for approx. 20-30 minutes. Serve over a bed of rice, and enjoy the delicious, creamy flavours, mmm mmm.