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Masala Meatball Curry
A creamy, fragrant masala paste curry made with tender meatballs, coconut milk, and yogurt. Bold flavor, simple prep — the perfect weeknight dinner.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories per serving 815 kcal
Ingredients
- 10 to 12 raw meatballs
- 4 tbsp homemade masala paste
- ¾ cup coconut milk (180 ml)
- 3.5 oz unsweetened yogurt (100 g)
- 1 tsp olive oil
- pepper
- salt
Instructions
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1) Add the masala paste and olive oil to a large nonstick pan set over medium‑high heat.
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2) Fry the paste gently for 3 minutes until fragrant.
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3) Pour in the coconut milk and yogurt, then stir and bring the sauce to a gentle boil.
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4) Add the raw meatballs to the pan, stir, and cover with a lid.
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5) Bring the curry to a steady boil, then reduce the heat and simmer for 12 minutes.
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6) Taste the sauce and adjust seasoning with salt and pepper.
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7) Serve the hot meatballs and creamy masala curry in deep bowls.
