Meatballs with Curried Lentils, Naan & Mint Cucumber Salad
- Prep time: 25 minutes
- Calories: 750
- 250 g of Beef Mince
- 1 Stalk of Celery
- 1 400g Pack of Lentils
- 1 400g Pack of Coconut Milk
- 2 Tbsp of Korma Curry Paste
- 1 of Lebanese Cucumber
- 1 Small Bunch of Mint
- 80 g of Greek Yoghurt
- 1 2 Pack of Naan
- 1⁄2 Tsp of Ginger & Garlic Mix
- 1 75g Pack of Baby Spinach
- 1 of Lime
- 1 of Brown Onion
Prepare Ingredients:Preheat oven to 200°C. Drain and rinse lentils. Zest lime and cut in half. Trim celery and small dice. Peel and small dice 1⁄2 the onion (you will have some left over). Pick mint leaves and discard stems. Slice cucumber length ways and thinly slice into half moons.
Roll & Bake Meatballs:Using your hands, combine mince with ginger and garlic mix, season with salt and pepper. Form Tbsp sized balls of mince and place on a lined baking tray. Cook meatballs in oven for 8-10 minutes or until browned and cooked through.
Start Lentil Curry:Heat oil in frypan or pot over medium-high heat. Add onion and celery and cook, stirring, for 3 minutes or until softened slightly. Add lentils, curry paste, coconut milk, a pinch of lime zest and juice (to taste). Bring to a simmer and cook for 5 minutes, stirring occasionally.
Add Meatballs to Lentil Curry:Once meatballs are cooked, add to the lentil curry along with a large handful of baby spinach. Cook a further 2 minutes.
Warm Naan & Make Salad:Meanwhile, place the naan on a baking tray, or directly onto the oven rack. Heat for about 2 minutes, or until warmed through and soft. In a small bowl combine cucumber and mint leaves with any remaining lime zest and juice to taste.
You Plate It:Divide meatball and lentil curry between bowls, garnish with Greek yoghurt and serve naan and mint cucumber salad on the side. Enjoy!