Solo: Curried Meatballs

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Solo: Curried Meatballs

Beef meatballs served with a curry sauce, fresh coriander, yoghurt and chilli (optional). All rolled up in a fresh, warm roti.

Ingredients to serve 1

  • 2 x beef bangers (sausages)
  • ½ x aubergine – cube (1cm)
  • ¼ x onion – peel & chop finely
  • 1 x tomato – dice – 5mm
  • 125ml x water
  • 30ml x yoghurt
  • ½ clove x garlic – peel, grate finely & chop
  • ½ tbsp x Curried Meatball Spice
  • ¼ x fresh chilli – slice finely
  • 3g x fresh coriander – pick off leaves
  • 1 x roti
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Sausages: remove the casing and roll the sausage mince into balls (3 per sausage). Place a few glugs of olive oil in a large frying pan on medium heat. When hot, add the meatballs and cook for 3 minutes until golden brown. Set aside.

Step 3

Curry sauce: Place the same pan back on medium-high heat. Add the onion and aubergine plus a little more olive oil if it looks dry. Season generously with salt and pepper. Sauté for 5-7 minutes until lightly golden. Add the Curried Meatball Spice and garlic and cook for another minute. Add tomatoes, water (see quantities above) and the meatballs and cook for 15 minutes until the aubergine is tender, the sauce is reduced and the meatballs are cooked. Season with salt and pepper to taste.

Step 4

Rotis: Just before serving, heat the tortillas for about 30 seconds on each side in a hot, dry frying pan.

Step 5

Serve the curried meatballs on a roti with a dollop of yoghurt and scatter with chilli (optional) and fresh coriander.