Serves 4
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For the meatballs:

For the curry sauce:

  1. In a bowl, combine all of the meatball ingredients except for the coconut oil.
  2. Mix together until just combined, then shape into 3-4cm balls.
  3. Heat the coconut oil in a large pan over a medium-low heat.
  4. Add the meatballs and brown on all sides, working in batches if necessary to avoid crowding the pan. Remove to a plate lined with kitchen paper and set aside.
  5. Turn the heat to low and add the onions to the same pan. Cook for 6-7 minutes until translucent and beginning to brown.
  6. Add the curry powder and turmeric to the onions and stir for one minute. Add the garlic and stir for another minute.
  7. Add the coconut cream and stock and turn the heat to medium low. Bring to a simmer, then add the spinach and return the meatballs to the pan. Simmer gently for 7-8 minutes until the sauce has thickened slightly. Season to taste with salt, black pepper and chilli flakes.

Note: Beef stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per serving: 353kcals, 25.4g fat (17.5g saturated), 8g carbs, 3.1g sugars, 26.3g protein, 2.6g fibre, 0.158g sodium