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Saturday, 8 June 2013

My Easy-Peasy Jamaican-Style Richmond Mini Meatballs Curry with Rice & Peas

I have accepted the 'Hungry to Happy' challenge to make a quick, but tasty, family meal using Richmond's Mini Meatballs, and here is my creation!
I decided to go back to my roots, (well one side of them!) and put a modern twist on a time-old Caribbean classic; Jamaican potato curry with rice and peas, with Mini Meatballs!
Traditionally, this curry would be slow cooked for around 3 hours, but that isn't helpful after you have spent a long day at work, but still want your children to have a decent, home-cooked meal!
So I've taken parts of the classic recipe and added some special shortcuts to speed it up, including using already-chopped frozen veg/potatoes and using meatballs that only take 8 minutes to cook!
I have also changed some of the ingredients to make it toddler and child-friendly (e.g. swapping red wine vinegar for balsamic vinegar and using Heinz baby vegetable stock instead of regular stock).
Here's the recipe... enjoy!
Jamaican mini meatballs with rice and peas toddler meal

Preparation time: 5 minutes
Cooking time: 25-30 minutes

Curry Ingredients:
Half a pack of Richmond's Mini Meatballs
1 tbsp olive oil
1 large onion, diced or use frozen packet
3 cloves of garlic, crushed
1 tbsp ginger (powder)
1 tbsp thyme
2 tbsp balsamic vinegar
1 tbsp Reggae Reggae Sauce
Half can of coconut milk (200ml)
500ml passata
1 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp brown sugar
Sprinkle of mild chilli powder to taste
1 tsp ground cinammon
2 large sweet/white potatoes cut into 2cm pieces (or can buy already peeled)
Frozen red and green peppers (already chopped)
Heat a little of the oil in a frying pan, and then add the Mini Meatballs. Brown these off on a medium heat and then put aside.
Jamaican mini meatballs with rice and peas toddler meal
Heat the rest of the oil in a large pot on the hob, and add the onion, garlic,peppers and ginger. Cook this for 5 minutes before stirring in the thyme, balsamic vinegar, Reggae Reggae sauce, coconut milk, passata, soy sauce, Worcestershire sauce, sugar and the chilli powder.
Jamaican mini meatballs with rice and peas toddler meal
Bring the mixture to a simmer, and then add the meatballs and potatoes. Add enough water to cover the potatoes, then put the lid on and cook on a medium heat for 25 minutes.
Jamaican mini meatballs with rice and peas toddler meal

If you want the sauce to thicken, leave it to cool for a little while before serving.
Rice & Peas Ingredients:
1 tbsp olive oil
1 onion, diced or use frozen
400g basmati rice
Half a can of coconut milk (200ml)
600ml baby-friendly vegetable stock
1 tbsp ginger
1 tbsp thyme
400g tin of black-eyed peas
Sprinkle of mild chilli powder
Black pepper to taste
Heat the oil on a medium heat in a frying pan, then add the onion and cook this for 5 minutes. Add the rice, coconut milk, veg stock, ginger, thyme, black-eyed peas and chilli powder.
Jamaican mini meatballs with rice and peas toddler meal
Bring the mixture to the boil, and then reduce the heat to low. Cover with a lid and cook for 15-20 minutes, until the liquid has evaporated.
Season with pepper to taste, and then serve!
Jamaican mini meatballs with rice and peas toddler meal
This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.Jamaican mini meatballs with rice and peas toddler meal

5 comments :

  1. That looks very tasty and my husband would welcome it, My picky children I'm not so sure though. Thank you for sharing - I may give it a whirl.

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  2. Tasty and interesting. Commenting for myself and on behalf of BritMums and thanking you for taking part

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  3. This sounds delicious thank you!

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  4. It's such a gorgeous recipe, I've not done it for a while so need to start cooking again!

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  5. I followed this recipe and it was really tasty! Thank you!

    ReplyDelete

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