Red Curry with Mini Meatballs

Red Curry with Mini Meatballs
4 servings.

2 boxes of The Vegetarian Butcher Raw Mince
1 onion, finely chopped
1 clove garlic, crushed
oil for frying
2 tsp cumin
2 tsp curry powder
2 red peppers, sliced in strips
3 spring onions, sliced in rings
300 g broccoli, cut into rosettes
4 tbsp red curry paste
500 ml coconut milk
juice of 1 lime
salt and pepper
2 tbsp chopped fresh coriander

Fry the onion and garlic in a little oil with the cumin and curry powder for about 3 minutes. Transfer the onion mix to a bowl and leave to cool a little before adding the Raw Mince and salt and pepper to taste. Mix everything together and roll little meatballs (about the size of a walnut). Fry the mini meatballs in a little oil until they are golden brown.

Heat some more oil in a pan and stir fry the peppers and broccoli for about 5 minutes. Add the red curry paste and coconut milk to the vegetables and give it a good stir before adding the mini meatballs. Leave the meatballs to simmer in the sauce for about 10 minutes.
To finish add the spring onion and a little lime juice and season with salt and pepper.
Add the coriander just before serving.

Great served with rice!