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Massaman Linda McCartney Veggie Meatball Curry

with Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
609 kcal
Protein
: 
14.1g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

50 grams

Massaman Curry Paste

200 milliliter(s)

Coconut Milk

8 unit(s)

Linda McCartney Vegetarian Meatballs

80 grams

Green Beans

150 grams

Basmati Rice

1 unit(s)

Onion

30 grams

Tomato Puree

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Spring Onion

Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat27.8 g
of which saturates17.7 g
Carbohydrate80 g
of which sugars10.2 g
Dietary Fibre6.6 g
Protein14.1 g
Salt2 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice.

When boiling, add the rice and simmer until tender, 12 mins.

Drain in a sieve.

2

Meanwhile, halve, peel and finely chop the onion.

Peel and grate the garlic (or use a garlic press). 

Trim the green beans then chop into thirds.

Trim the spring onions then thinly slice.

Roughly chop the peanuts.

3

Heat a drizzle of oil in a medium frying pan on a medium high heat.

When hot, add the Linda McCartney meatballs.

Fry the balls turning frequently until golden and starting to brown all over, 3-4 mins.

4

Once the balls are browned, add the chopped onion and green beans

Cook until tender, stirring frequently, 3-4 mins.

5

Add the garlic, tomato puree and massaman curry paste, cook stirring frequently for 1 minute.

Add the coconut milk and stir together.

Bring to a boil, season with salt and pepper and simmer until the beans are tender, 2-3 mins.

Add a splash of water to loosen if you need to.

Once cooked, taste and season with salt and pepper if you feel it needs it.

6

Share the rice between your bowls.

Top with the curry.

Sprinkle over the spring onion and chopped peanuts.

Enjoy!

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