Combine meatballs and chickpeas in this deliciously fragrant slow-cooker curry recipe designed for batch cooking. Make one batch of the meatballs to enjoy twice throughout the week – save the meatballs in the fridge, ready to toss through pasta or squash into a sandwich in the following days.
Marks & Spencer
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2HR
Total time
Ingredients
Servings
2
For the slow cooker meatballs
1 tin
(400 g)
(400 g)
peeled plum tomatoes
1 jar
(690 g)
(690 g)
M&S Italian passata with soffritto
1
M&S Remarksable Value brown onion, peeled, halved
2 cloves
M&S Remarksable Value garlic, peeled
25 g
M&S Collection farmhouse British butter
2 tsp
red wine vinegar
1 tsp
caster sugar
2 tbsp
M&S everything tomato, garlic and herb paste
1 handful
basil
1 pack
(240 g)
(240 g)
M&S Select Farms British beef mini meatball
To finish the curry
3 tbsp
tikka paste
1
M&S Remarksable Value red pepper, thinly sliced
1 jar
(430 g)
(430 g)
M&S Collection giant chickpeas
1 tin
(160 ml)
(160 ml)
coconut cream
1 pack
(250 g)
(250 g)
microwave pilau rice
1 handful
spinach
to taste
M&S Remarksable Value natural yogurt
to taste
mango chutney
as needed
coriander, roughly chopped
Nutrition per serving
Calories
1314kcal
Fat
57.6 g
Saturates
22.2 g
Sugars
67.7 g
Salt
2509.4 mg
