Tikka Meatball Curry

Step 1: Place the mince, garlic, breadcrumbs, carrot and egg in a large bowl and season with pepper and then use your hands to mix until well combined and then shape level tablespoons of the mixture into balls and place on a plate.

Step 2: Heat a large deep non-stick frying pan over medium heat and lightly spray with olive oil spray and then add the meatballs and cook, turning occasionally, for 10-12 mins or until browned and cooked through and then transfer to a clean plate and loosely cover with foil to keep warm.

Step 3: Add the onion, curry paste and 1/4 cup (60 ml) water to the pan and cook, stirring, for 5 mins or until the onion is soft and well coated in curry paste.

Step 4: Combine the cornflour with 1 cup (250 ml) water in a small jug and add to the pan with the evaporated milk and cook, stirring, for 5 mins or until the mixture comes to the boil and then reduce heat to low before adding the meatballs and peas and stir to coat in sauce and then let simmer stirring occasionally, for 8 mins or until sauce thickens and peas are heated through and now add the spinach and stir until spinach just wilts.

Step 5: Meanwhile, heat the rice following packet directions.

Step 6: Divide the rice among serving bowls and spoon over the meatballs and sauce. Serve with lemon wedges.

Step 7: Tip: Use stale wholegrain bread to make breadcrumbs. Tear bread into large pieces and process in a food processor. Store leftover crumbs in a sealable plastic bag in the freezer.