Meatball coconut curry with green beans

Ready-made meatballs and passata means this Indian-inspired dish couldn’t be easier to put together, but the results are rich and delicious. The addition of coconut makes it the perfect curry for summer, too.

Ingredients

Serves: 4

Ready in: 50 mins

• 2 tbsp olive oil
  
• 2 x packs 12 Co-op Beef Meatballs
• 1 onion, chopped
  
• 1½ tbsp Co-op Tikka Curry Paste
• 200ml passata
  
• 400ml can reduced-fat coconut milk
  
• 170g pack Co-op Fine Green Beans
• Handful fresh coriander, leaves chopped

Method

1. Heat half the oil in a large frying pan, add 1 pack of meatballs and fry until browned all over. Remove from the pan and set aside. Fry the remaining meatballs as before and set aside.
   
2. Heat the remaining oil in the pan, then add the onion, scraping up any sticky bits from the bottom, and cook for 5-7 mins until softened.
3.  Stir in the curry paste and cook for 1 min. Pour in the passata and coconut milk and simmer for 5 mins until thickened.
4.  Return the meatballs to the pan, cover and simmer for 20 mins.
5.  Add the beans and cook for a further 10-12 mins until the meatballs are cooked through and the beans tender.
6.  To serve, scatter with the coriander and accompany with brown rice, if you like.