Nos boîtes
Tandoori Meatball Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tandoori Meatball Curry

Tandoori Meatball Curry

with Saag Aloo

Indian food gets a little fusion twist with Tandoori meatballs! We're pairing it with a super delicious saag aloo - spinach and potato curry - and everything gets coated with a yummy sauce.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes


quantité par portion

250 g

Bœuf haché

340 g

Pomme de terre Yukon

113 g

Riz basmati

113 g

Oignon rouge

56 g

Bébés épinards

5 cc

Tandoori Masala

(Contient Moutarde)

10 g


30 g


2 cc

Mélange cumin-curcuma

1 boîte(s)

Lait de coco

1 cs

Pâte de tomates

10 g


Pas inclus dans votre livraison




Informations nutritionnelles

Énergie (kJ)3682 kJ
Énergie (kcal)880 kcal
Graisses40 g
dont saturés18 g
Glucides93 g
dont sucres7 g
Fibres6 g
Protéines37 g
Cholestérol81 mg
Sel776 mg


Grande casserole
Non-Stick Pan
Grande casserole



In a medium bowl, mix the ground beef with half the tandoori masala. Roll into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning them occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate.


Wash and dry all produce. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people). Cut the potatoes into 1-inch cubes. Chop the cilantro leaves and stems, keeping them separate. In a small pot, bring 1 cup salted water (double for 4 ppl) to a boil.


Heat a large pot over medium heat. Add a drizzle of oil, then the onions and garlic. Cook until softened, 3-4 min. Transfer half the onions to a plate. Add the potatoes, cumin-turmeric spice blend and 3/4 cup salted water (double for 4 ppl) to the pot. Cover and cook until the potatoes are fork-tender, 11-12 min.


Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until rice is tender, 10-11 min. Meanwhile, heat the same large non-stick pan over medium heat. Add a drizzle of oil, then the reserved onions, remaining tandoori masala, cilantro stems, ginger and tomato paste. Stir together for 1 min.


Add coconut milk, 1/2 cup water (double for 4 people) and meatballs to the pan. Cover and simmer until the meatballs are cooked through, 5-6 min. Season with salt and pepper. Stir the spinach into the potatoes until wilted, 1 min. Season with salt and pepper.


Divide the rice between bowls. Top with the meatballs and saag aloo. Sprinkle with cilantro leaves.