If you want more than just rice with this, a simple side dish of lentils is lovely and doesn't take long at tall if they are puy lentils (usually requiring only 20 minutes cooking time and no pre-soaking - check the packet) Simmer some puy lentils with a teaspoon of toasted cumin seed and a few slices of ginger. Remove the ginger before serving and fold in a generous knob of butter and season to taste.

Ingredients - serves 4

1 pack of Riverford kofta meatballs
250g spinach, blanched, squeezed & chopped
4 tomatoes, seeded & chopped
1 onion chopped
2cm cube ginger, chopped
2 cloves garlic, crushed
1 tbsp mild curry paste
2 tbsp olive oil
3 tbsp Riverford double cream
salt, pepper
1-2 tsp Garam Masala

Method

Pre heat the oven to 180°C

Make a basic curry paste by blending the onion, garlic, ginger and mild curry paste together in a processor with a little water. Brown the meatballs briefly in the olive oil, remove with a slotted spoon and transfer to a casserole. Now fry off the curry paste for about 5 minutes over a fairly gentle heat so as not to colour the onion. Add the spinach and tomatoes, stir in the cream, and bring to a simmer. Pour over the kofta.

Pop the lid on and into the oven it goes for about 20 minutes until the kofta are cooked through. Remove the lid and season with salt, pepper and a sprinkling of Garam Masala to taste and serve with hot nan bread or plain boiled rice.