Get rolling to make this slurp-tastic Indian-style soup. For a hearty twist on this classic curry, add spiced meatballs to a rich tomato soup.
Ingredients
- 1L (4 cups) Massel chicken style liquid stock, hot
- 80g (1/3 cup) korma curry paste
- 2 x 400g cans diced tomatoes
- 160g (2/3 cup) red lentils
- Pinch of caster sugar
- 500g lamb mince
- 25g (1/4 cup) dried breadcrumbs
- 1 egg
- 1/3 cup chopped fresh coriander leaves
- 1 tablespoon vegetable oil
- 75g baby spinach leaves
Method
- Step 1Cook half the korma paste, stirring, in a saucepan over medium heat for 1 minute or until aromatic. Stir in stock and tomato. Bring to boil. Add lentils. Cook, stirring often, for 15 minutes or until just tender. Stir in sugar.
- Step 2Meanwhile, combine the lamb, breadcrumbs, egg, remaining korma paste and half the coriander in a bowl. Season. Roll the lamb mixture into meatballs.
- Step 3Heat oil in a frying pan over medium-high heat. Cook meatballs in 2 batches, turning, for 4 minutes or until browned. Transfer to a plate.
- Step 4Add meatballs to soup. Simmer for 5 minutes or until meatballs are cooked through. Stir in spinach. Top with remaining coriander.
Nutrition
2445 kj
Energy
35g
Fat Total
11g
Saturated Fat
9.5g
Fibre
40g
Protein
28g
Carbs (total)
All nutrition values are per serve
Notes
Hot stuff: If you’d like an extra kick of heat, swap the korma curry paste with the vindaloo curry paste.
- Author: Cynthia Black
- Image credit: Al Richardson
- Publication: Australian Good Taste
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