The curry is mild and fragrant, serve over rice.

Ingredients - serves 4

500g 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 double cream
salt, pepper
1-2 tsp Garam Masala

Method

1 Preheat 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.

2 Pop the ild 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 naan bread or plain boiled rice.