Meatball Curry



    1. In a large pot heat 1/8 cup of oil and panfry your sliced red onion until translucent add your spring onions and cook down slightly.
    2. Add your garlic and ginger paste and cook until aromatic, add your cubes and cook down until dissolved.
    3. Add your spices, lower the heat and allow to toast lightly. Add your tomatoes and two pinches of salt, mix well and add your water.
    4. Add your meatballs and cover the pot and bring to boil. Add your natural yogurt after 15 minutes of simmering.
    5. Add your green capsicum, bring to the boil and serve hot.
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