Meatball & Chickpea Yellow Coconut Curry with Rice & Pickled Red Cabbage Recipe
Introduction
This Meatball & Chickpea Yellow Coconut Curry is a comforting and flavorful dish that combines spicy meatballs with creamy coconut curry and tender vegetables. Served over fragrant jasmine rice and topped with tangy pickled red cabbage, it’s a wonderfully balanced meal perfect for any night of the week.
Ingredients
- 2 tbsp vegetable oil
- 420g spiced meatballs
- 800ml yellow coconut curry sauce
- 400g can chickpeas, drained and rinsed
- 1 large green pepper, sliced
- 200g mangetout
- Jasmine rice, to serve
- Pickled red cabbage, to serve
- Small handful of coriander leaves, picked
Instructions
- Step 1: Heat the vegetable oil in a large saucepan over medium-high heat. Add the spiced meatballs and fry for 6-8 minutes, turning occasionally, until browned all over. They don’t need to be cooked through at this point.
- Step 2: Pour in the yellow coconut curry sauce, then add the drained chickpeas and sliced green pepper. Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the sauce to reduce and thicken.
- Step 3: Add the mangetout to the curry and simmer for another 5 minutes until the vegetables are tender but still crisp.
- Step 4: Meanwhile, cook the jasmine rice according to the package instructions.
- Step 5: To serve, spoon the curry over the cooked jasmine rice. Top with a handful of pickled red cabbage and sprinkle with fresh coriander leaves for a fresh, tangy finish.
Tips & Variations
- Use homemade or store-bought yellow coconut curry sauce—adjust spices to your liking for more heat or milder flavor.
- Swap the spiced meatballs for chicken or plant-based alternatives for a different protein option.
- Add other vegetables such as carrots or spinach for extra color and nutrition.
- If you prefer a thicker sauce, simmer a little longer or stir in a spoonful of coconut cream before serving.
Storage
Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. The pickled red cabbage is best added fresh when serving to keep its crunch and brightness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry ahead of time?
Yes, this curry tastes great the next day after the flavors have melded. Simply store it in the fridge and reheat thoroughly before serving.
What can I substitute for pickled red cabbage?
If you don’t have pickled red cabbage, try using pickled onions, sauerkraut, or a simple fresh cabbage slaw with lemon juice and salt for a similar tangy crunch.
Print
Meatball & Chickpea Yellow Coconut Curry with Rice & Pickled Red Cabbage Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A flavorful and hearty meatball and chickpea yellow coconut curry served over jasmine rice, topped with crunchy pickled red cabbage and fresh coriander for a vibrant, comforting meal.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 420g spiced meatballs
- 800ml yellow coconut curry sauce
- 400g can chickpeas, drained and rinsed
- 1 large green pepper, sliced
- 200g mangetout
- Jasmine rice, to serve
- Pickled red cabbage, to serve
- Small handful of coriander leaves, picked
Instructions
- Heat oil and brown meatballs: Heat the vegetable oil in a large saucepan over medium-high heat. Add the spiced meatballs and fry for 6-8 minutes, turning regularly, until browned all over. The meatballs do not need to be fully cooked at this stage.
- Add curry sauce, chickpeas, and green pepper: Pour in the yellow coconut curry sauce, then add the drained chickpeas and sliced green pepper to the pan. Stir to combine.
- Simmer and reduce sauce: Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the sauce to thicken and reduce slightly while the meatballs finish cooking through.
- Add mangetout and finish cooking: Add the mangetout to the curry and continue to simmer for a further 5 minutes until the vegetables are tender but still crisp.
- Serve: Spoon the curry over cooked jasmine rice. Top each serving with a handful of pickled red cabbage and a sprinkling of fresh coriander leaves for a fresh, vibrant finish.
Notes
- You can prepare the spiced meatballs and yellow coconut curry sauce ahead of time or use store-bought versions for convenience.
- Adjust the cooking time for the meatballs depending on their size to ensure they are cooked through.
- For extra heat, add a pinch of chili flakes or fresh chili when adding the curry sauce.
- Pickled red cabbage adds a delightful tang and crunch, but you can substitute with plain red cabbage or a simple salad if preferred.
- Ensure rice is cooked according to package instructions for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion/Asian-inspired
Keywords: meatball curry, chickpea curry, yellow coconut curry, jasmine rice recipe, pickled red cabbage, easy curry recipe, stovetop curry
