Meatballs get the curry treatment in this golden-hued dish studded with cauliflower and simmered in creamy coconut milk. It's full of redolent spice and all things nice for a weeknight pick-me-up that feels as good as it tastes.
Place panko breadcrumbs, 40ml (2 tablespoons) water, mince, ½ teaspoon sea salt flakes and a good crack of black pepper in a bowl and mix to combine. Shape into 8 meatballs.
Peel and grate onion. Chop cauliflower into small florets.
Heat vegetable oil in a frypan over medium heat. Add meatballs and onion with a sprinkle of salt and cook, stirring occasionally, for 4–5 minutes or until meatballs are browned and onion is softened. Add tomato paste and stir for 30 seconds or until beginning to caramelise.
Add Mild Mannered Vadouvan, coconut milk, 125ml (½ cup) water and cauliflower to saucepan and bring to a simmer. Cover with lid, reduce heat to medium and cook for 9–10 minutes or until sauce has thickened and meatballs are cooked through. While curry is cooking, continue with step 5.
Place rice, turmeric and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes. Fluff rice with a fork.
Thinly slice spring onion. Stir baby spinach through curry to wilt. Divide rice between bowls and top with curry. Sprinkle with spring onion to serve.