Masala Pork Meatball Curry

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm. 

Pop the (now empty) pan back on medium heat with another drizzle of oil. Add the tomato puree, curry powder mix and korma curry paste, then fry for 30 secs. 

Stir in the vegetable stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.