The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef meatball curry in a hurry with aloo gobi
A pouch of our medium-hot sauce gets this flavour-packed curry on the table in record time. Stir it through spiced beef meatballs, onions and tomatoes, then crank up the flavour further with garam masala and cardamom. On the side? A super-simple aloo gobi: cauli and potatoes flecked with mustard seeds and finished with a cooling drizzle of yogurt.
SWK: High protein
Plants 5
SWK: High fibre
quick cook
Serving size
Ingredients
- 300g potatoes
- 1 cauliflower
- 250g beef mince (5% fat or less)
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- ¾ tsp green cardamom powder (green cardamom powder)
- 1 onion
- 110g baby tomatoes
- 250g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 1 tsp turmeric
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 438
Protein: 38g
Carbs: 57g
Fat: 7.8g
Ingredients
- 400g potatoes
- 2 x cauliflower
- 500g beef mince (5% fat or less)
- 4 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 1½ x green cardamom powder (green cardamom powder)
- 2 onion
- 200g baby tomatoes
- 500g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 1 tsp turmeric
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
Nutritional Information
Calories: 386
Protein: 36g
Carbs: 46g
Fat: 7.6g
Beef meatball curry in a hurry with aloo gobi
A pouch of our medium-hot sauce gets this flavour-packed curry on the table in record time. Stir it through spiced beef meatballs, onions and tomatoes, then crank up the flavour further with garam masala and cardamom. On the side? A super-simple aloo gobi: cauli and potatoes flecked with mustard seeds and finished with a cooling drizzle of yogurt.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Beef
Allergens: Mustard, Milk
Cooking Instructions
Before you start
- 1x saucepan
- 1x large non-stick saucepan
Simmer the spuds & cauliflower
- Cut the potatoes into 1cm cubes. Remove the leaves from the cauliflower and cut into small florets.
- Cook the potatoes and cauliflower in boiling water for 15 mins, then drain and return to the pan.
Make your meatballs
- Meanwhile, in a mixing bowl, combine a quarter each of the garam masala and cardamom with the mince. Lightly season and, using your hands, shape into 10 even-size meatballs (20 for 4 portions).
- Peel and thinly slice the onions.
Sizzle & simmer
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the meatballs, onions and tomatoes for 5 mins, until the meatballs are browned all over.
- Sprinkle in the remaining garam masala and cardamom, stir well, then tip in the curry sauce. Simmer for 5-7 mins, until the meatballs are cooked through, then lightly season to taste with salt.
Sort the aloo gobi
- At the same time, put the potatoes and cauliflower back over a medium-high heat and spritz with cooking spray. Sprinkle in the turmeric and mustard seeds, stir well and fry for 1-2 mins until fragrant.
Add your final touches
- Finely chop the coriander.
- Add the coriander to the aloo gobi. Leave to cool slightly, then stir in the yogurt and serve with the meatball curry.