The ColleysFamily recipe collection
Mild creamy meatball curry with basmati rice and naan bread

Gentle family curry

Mild Creamy Meatball Curry & Rice

with fluffy basmati rice and warm naan

Juicy beef meatballs simmered in a mild, creamy tomato curry sauce and served with fluffy basmati rice and warm naan bread.

Serves4
Prep20 mins
Cook30 mins
LevelEasy

Method

  1. Put the beef mince, breadcrumbs, egg, 1 tsp mild curry powder and a good seasoning of salt and black pepper in a bowl. Mix gently, then roll into about 18 small meatballs.

  2. Rinse the basmati rice until the water runs mostly clear. Cook it in the rice cooker using the water level or ratio recommended for your machine. Keep warm once cooked.

  3. Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.

  4. Reduce the heat to medium. Add the onion and cook for 5 minutes until soft. Stir in the garlic and ginger for 1 minute, then add the remaining curry powder, garam masala and turmeric and cook for 30 seconds.

  5. Add the chopped tomatoes and stock. Bring to a gentle simmer, return the meatballs to the pan and cook for 10 minutes, stirring carefully once or twice, until the meatballs are cooked through.

  6. Stir in the double cream and mango chutney. Simmer gently for another 3-4 minutes and taste for seasoning. If the sauce becomes too thick, add a small splash of water.

  7. Warm the naan breads according to the packet instructions. Serve the curry with the fluffy rice and naan, finishing with coriander if you like.

Meatball MealsFamily DinnersRice Cooker

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Meatballs  •  Mild curry  •  Rice

Mild Creamy Meatball Curry & Rice

with fluffy basmati rice and warm naan

Serves 4Prep 20 minsCook 30 minsEasy

Ingredients

  • 500g beef mince
  • 30g fresh breadcrumbs
  • 1 egg
  • 1 tsp mild curry powder
  • Salt and black pepper
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 15g fresh ginger, finely grated
  • 2 tsp mild curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 400g chopped tomatoes
  • 150ml beef or chicken stock
  • 150ml double cream
  • 1 tbsp mango chutney
  • 300g basmati rice
  • 2 naan breads
  • Fresh coriander, optional
Cook's noteChoose a mild curry powder or korma-style curry powder to keep this gentle and family friendly. If you prefer, lamb or turkey mince can be used instead of beef.

Method

  1. Put the beef mince, breadcrumbs, egg, 1 tsp mild curry powder and a good seasoning of salt and black pepper in a bowl. Mix gently, then roll into about 18 small meatballs.
  2. Rinse the basmati rice until the water runs mostly clear. Cook it in the rice cooker using the water level or ratio recommended for your machine. Keep warm once cooked.
  3. Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs for 6-8 minutes, turning regularly, then transfer them to a plate.
  4. Reduce the heat to medium. Add the onion and cook for 5 minutes until soft. Stir in the garlic and ginger for 1 minute, then add the remaining curry powder, garam masala and turmeric and cook for 30 seconds.
  5. Add the chopped tomatoes and stock. Bring to a gentle simmer, return the meatballs to the pan and cook for 10 minutes, stirring carefully once or twice, until the meatballs are cooked through.
  6. Stir in the double cream and mango chutney. Simmer gently for another 3-4 minutes and taste for seasoning. If the sauce becomes too thick, add a small splash of water.
  7. Warm the naan breads according to the packet instructions. Serve the curry with the fluffy rice and naan, finishing with coriander if you like.
Mild Creamy Meatball Curry & Rice • The Colleys family recipe collectionServes 4