Yellow Curry Meatballs

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Bring a medium-sized saucepan of water to the boil, add the red lentils and cook for 10-12 minutes. Drain, and then rinse the lentils under cold water and transfer the cooled drained lentils to a mixing bowl.

Add the minced beef and grated carrot to the lentils and mix to combine then shape into 6 equal-sized meatballs.

Heat a heavy-based frying pan and add a couple of sprays of the rapeseed oil and then add the meatballs, sliced onion, garlic, ginger and yellow pepper chunks frying gently until the onions and peppers begin to soften and the meatballs have started to colour.

Add the yellow curry paste and coconut milk and gently bring to the boil then reduce the heat slightly and cook for a further 20 minutes or until the sauce has thickened.

Serve hot garnished with red chillies (optional). Great served with rice or a selection of vegetables.

TIP - Using the red lentils cuts back on the saturated fats found in red meats

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