Ingredients
250g chicken mince
1 garlic clove, finely chopped
1 tsp turmeric
pinch each of cumin and cinnamon
handful dill, finely chopped
2 spring onions, finely chopped
For the quinoa & curried cauliflower
50g quinoa
4 cauliflower florets
25g sweet potato, chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios, chopped
1 tsp sultanas
½ lime, juiced
Method
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For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
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Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
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Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
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Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.
