Spinach meatball curry

This simple curry of spiced meatballs bobbing around in a fragrant sauce is much-loved in my house. I always have spinach that needs using up in my fridge and curries such as this are tremendous at hiding it under a robe of distracting and delicious flavour and texture from veg-dodging children.

Ingredients

Instructions

1. Heat the oil in a large, heavy-based pan over a medium-high heat. Add the onions and cook, stirring occasionally, for
   6 minutes, until soft and translucent. Add the garlic and ginger and cook, stirring, for a further
   2 minutes, until the onions have started to turn golden brown.
2. While the onions are cooking, put all the ingredients for the meatballs in a large bowl and mix with your hands until well combined. Set aside.
3. Add the garam masala, chilli powder and ground turmeric to the pan with the onions and stir to combine, then tip in the salt, sugar, chopped tomatoes and 400 ml of boiling water and stir again until well combined. Bring the mixture to a boil, then reduce the heat to a lively simmer and leave to bubble away while you make the meatballs.
4. Take a heaped teaspoon of the meatball mixture and roll in your hands to form a small meatball. Set aside and repeat the process until all of the meat is used up.
5. Drop the meatballs into the simmering sauce and stir to coat the meat in the sauce. Leave to cook for
   10 minutes, then stir through the spinach and cook for
   5 minutes more.
6. Divide the curry between serving plates or bowl and serve garnished with fresh coriander and with cooked rice alongside.

30 Minute Mowgli