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.
This recipe is based on the mellow meatballs recipe from Nigella Lawson which appears in her Nigella Express cookbook.You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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