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
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
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.
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.
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.
Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.