Posted in Beef Dishes, Indian, Thai & Chinese Cuisine

Fiery Meatball and Vegetable Curry

photo (1)


For the meatballs

1/2 kilo minced beef

1 onion, finely grated

3 cups of breadcrumbs

1 tsp cumin

1 tsp red pepper flakes (optional)

1 tsp black pepper

1/2 tsp salt

2 eggs

1 tsp thyme (or oregano)

*Small cubes of cheddar cheese (optional)

For the curry

1 onion, roughly chopped

2 cloves of garlic, crushed

1 red pepper, chopped

1 tsp ginger, grated

1 courgette (zucchini), cut into cubes

1 aubergine (eggplant), cut into cubes

3 or 4 hot fiery peppers (I used cin bibers), pierced

1 tsp coriander powder

1 tsp cumin powder

1 tsp red pepper flakes

2 tsps garam masala curry powder

1 tbsp flour

2 tsps red curry paste

salt and pepper

400 ml water

4 tbsps of olive oil


For the meatballs

Put all the meatball ingredients into a large bowl and knead well.

Break off bits of the mixture (size approximately same as an egg) and roll into balls.

*I like to put small cubes of cheddar cheese in the centre of the meat balls, but this is optional.

For the curry

Heat oil in a large saucepan then add the onions, garlic, ginger and red peppers and fry for a few minutes.

Add the courgette, aubergine and fiery peppers and continue to fry for a few more minutes.

Next add the coriander, cumin, pepper flakes, garam masala and flour, stir well and cook for 1 minute.

Put in the curry paste and water and stir really well.  Salt and pepper as required and then place required number of meatballs in to the curry (I used 8).  Turn down to a low heat, partially cover with a lid and cook for another 30 minutes, stirring occasionally.


Serve with basmati rice and naan bread.

**note…  the meatball recipe is using 2 eggs to hold them together better when cooking them in a sauce.   If making for only frying then only 1 egg is needed.



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