This meatball pumpkin curry is everything… Meaty, cosy, full of veggies, with a hint of a curry spice but very very mild. If you are craving some beautiful winter comfort food which you can share with your nearest and dearest, THIS IS IT.
How did I change the recipe?
I used one of Patak’s korma paste pot which is the perfect size for this recipe (70 g). It puts the curry in your curry but it won’t add too much spice. If your kids are like mine and they are still wary of anything spicy, this is a good meal to start them on – the curry taste isn’t obvious but it will familiarise their little taste buds with the spices used.
I omitted the sweet potato since I didn’t have any but I added some chopped green beans (I had fresh but you could always substitute canned – these are great to have in your pantry for emergencies) and some baby corn.
I also mixed in some cornflour at the end of the cooking to thicken the sauce a little.
Finally, Nigella suggests serving the curry with rice but we’ve decided to use Barilla chickpea casarecce which is pasta made out of chickpeas! We love it. It’s super tasty and doesn’t taste like chickpeas (it tastes like pasta).
Meatball pumpkin curry is the perfect winter meal
In addition to using lots of lovely ingredients, this meatball pumpkin curry is cooked in only 20 minutes. With the preparation being so simple, I estimate that the whole process of cooking this for your Saturday lunch won’t take more than 35 minutes. How convenient! So go on, try it this weekend!
Mild meatball pumpkin curry
- 1x 70 g Patak’s korma curry pot
- 2 tbsp garlic infused olive oil (I like this one)
- 40 pork and veal mini meatballs (about 600 g)
- 1x 400 ml can light coconut milk
- 1x 400 g can organic chopped tomatoes
- 1x 425 g can of organic chickpeas
- 500 g pack of raw pumpkin (to give about 350 g of chopped pumpkin)
- a large handful of green beans, topped and tailed and chopped in half
- a handful of baby corn, chopped
- 500 ml organic chicken stock
- 2 tbsp honey
- 1 tbsp cornflour
- coriander, chopped, to decorate
- pasta (chickpea casarecce, rotini or your favourite kind), to serve
- Heat the curry paste and oil in a large heavy pot or a dutch oven; when it starts sizzling, add the meatballs, turning them in the red oily mixture. Do this fairly quickly, you don't want the curry to burn.
- Add the coconut milk, chopped tomatoes and drained chickpeas. Stir in the diced butternut squash, green beans and baby corn, then the stock and honey.
- Bring to a boil, cover with a lid and simmer for 20 minutes.
- Towards the end of the cooking, spoon out about half a cup of the curry sauce into a small bowl and mix in the cornflour until the cornflour has been combined well with the sauce. Then pour all the sauce with the cornflour back into the pot and let simmer for a further 5 minutes. This should thicken the sauce slightly.
- Serve with rice and decorate each plate with some chopped coriander.
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