Curried vegetable balls with tomato and spinach sauce
( SERVES 4 )
2 medium potatoes 400g can cannellini beans ½ teaspoon crushed chilli 1 teaspoon crushed ginger ½ cup chopped fresh coriander 1 onion 2 cloves garlic 50g butter 2 teaspoons curry powder
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|400 g||Cannellini beans|
|½ tsp||Chilli, crushed|
|1 tsp||Crushed ginger|
|½ cup||Fresh coriander, chopped|
|2 tsp||Curry powder|
|400 g||Tomatoes, Indian|
|¼ cup||Rice flour|
|130 g||Baby spinach|
- Peel medium potatoes and cut into even-sized pieces. Cook in boiling, salted water for 15 minutes or until tender. Drain well. Drain cannellini beans and add to potatoes with crushed chilli, crushed ginger and chopped fresh coriander.
- Wash well. Roll tablespoon lots of mixture into balls. Refrigerate for 30 minutes. Peel onion and chop finely. Crush garlic, peel and chop finely. Heat 25g of butter in a saucepan and cook onion and garlic with curry powder for one to two minutes.
- Add tomatoes and simmer for five minutes. Roll potato mixture in rice flour. Heat remaining butter in a saucepan. Cook balls, in batches, moving often to brown on all sides. Stir baby spinach through tomato mixture and serve over potato balls.