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Updated: Jun 7


  • 250g MEET plant based Meetballs (available in the frozen section of Coles)

  • ½ large cucumber, finely diced

  • ½ bunch mint leaves, chopped

  • 2 cloves of garlic, minced

  • 2 tablespoons olive oil

  • Salt, to taste

  • Cracked pepper, to taste

  • 1 tbsp vegetable oil

  • 1 large onion, roughly chopped

  • 1 tbsp masala curry paste

  • 400g can chopped tomato

  • 400ml vegetable stock

  • 100g baby spinach leaves

  • 250g vegan Greek yogurt


  1. Heat oil in a large pan over medium heat. Add the plant based Meetballs and cook until golden and cooked through. Remove from the pan.

  2. Heat more oil in the frying pan, add the onion and cook for 3-4 minutes until beginning to soften. Add the curry paste and fry for 1 minute, then add the tomatoes and stock and bring to a simmer. Add the meatballs and simmer for 15 minutes until the sauce is thickened.

  3.  While the curry is simmering, in a shallow bowl, add some vegan Greek yogurt, finely diced cucumber, and chopped mint leaves. Stir to combine, cover, and set aside until needed.

  4. Add spinach to the curry and stir through until just wilted.

  5. Divide the curry between bowls and scatter over the reserved mint leaves. Serve with rice and the cucumber and mint yogurt.

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