Baked Mumbai Beef Meatball Curry
with Carrot-Cauliflower Rice
- Gluten
- Wheat
- Eggs
- Soy
- Milk
- Soy
- May contain traces of allergens
Looking for a meal that's flavour-packed and lower in carbs? Look no further! Bake garlicky beef meatballs in coconut milk and Mumbai spices, then spoon it over carrot-cauliflower rice to soak up all the saucy deliciousness. Dig in! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
3 clove
garlic
½
brown onion
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
carrot
1
tomato
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
cauliflower rice
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs;)
½ tbs
soy sauce
(Contains: Gluten, Soy;)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Thinly slice brown onion (see ingredients). In a medium bowl, combine beef mince, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a baking dish.
Transfer onion to the baking dish. Drizzle meatballs and onion with olive oil, then turn to coat. Bake until meatballs are golden and onion is tender, 15-20 minutes.
While the meatballs are baking, grate carrot. Roughly chop tomato. In a second medium bowl, combine Mumbai spice blend, coconut milk and the soy sauce.
When the meatballs are ready, remove baking dish from oven and add tomato and Mumbai sauce mixture. Turn meatballs to coat. Return to oven and bake until sauce is slightly reduced, 8-10 minutes. Remove from oven. Stir through baby spinach leaves until wilted.
When the meatballs have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook cauliflower rice and carrot until softened, 3-4 minutes. Add the butter and remaining garlic and cook until butter is melted and garlic is fragrant, 1 minute. Season to taste.
Divide the carrot-cauliflower rice between plates. Top with the baked Mumbai beef meatball curry. Spoon over the curry sauce from the baking dish to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Mumbai spice blend and coconut milk sauce, though some found it mild and added extra herbs or spices.
- Ease of prep: Quick and simple to make, though a few noted meatball cooking times needed adjusting for thorough cooking.
- Suggestions: Some preferred pan-frying meatballs first for better browning. Adding a squeeze of lemon brightened the dish.
- Leftovers: The curry reheated well, making great leftovers for lunch the next day.
- Cauliflower rice: Many enjoyed this low-carb option, though some preferred traditional rice for a more filling meal.
