Swedish-Inspired Meatballs & Mash By Mimi @BeatTheBudget
Worth the effort
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A curry doesn’t just have to be a weekend treat, especially when it’s this easy!
Prep time: 15 mins
Cook time: 15-20 mins
Serves: 4
Cooking Skill: Easy
Step 1
Cook the rice according to the packet instructions and set aside.
Step 2
Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.
Step 3
Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.
Step 4
Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.
Step 5
Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander. Serve immediately.
2101kj
500kcal
25%
13.5g
19%
5.3g
27%
4.8g
5%
0.39g
7%
Step 1
Cook the rice according to the packet instructions and set aside.
Step 2
Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.
Step 3
Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.
Step 4
Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.
Step 5
Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander. Serve immediately.
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