Your Family – September 2019

meatballsandnoodlebake

Serves 4 Takes 45 mins

pumpkin,spinachandchickpeacurry

Serves 4 Takes 30 mins

1 Heat the oil over medium-high and sauté the onion.

2 Add the pumpkin, curry sauce, coconut milk and water

and bring to a boil. Reduce heat to low and cook, covered,

for about 15 minutes, or until the pumpkin is tender.

3 Add the chickpeas, spinach and season. Cook for about 5

minutes, or until the spinach wilts.

4 Spoon into serving bowls and scatter with coriander.

Serve with rice.

10ml sunflower oil

1 onion, thinly sliced

500g cubed pumpkin

250ml store-bought curry

cooking sauce

125ml coconut milk

60ml water

400g tin chickpeas, rinsed

1 bunch spinach, washed

handful coriander, chopped

steamed rice, to serve

1 Cook the macaroni according to packet instructions. Drain

and set aside.

2 Combine the mince, onion, garlic and oregano. Season. Shape

into medium-sized meatballs.

3 Heat the oil over medium-high and fry the meatballs until

brown. Add the tomatoes, cover with the lid and simmer for

about 10 minutes, or until the meatballs are cooked through.

Preheat oven to 180°C.

4 Add the tomato mix to the macaroni. Toss well and spoon

into a baking dish.

5 Top with white sauce and cheese. Bake for about 15 minutes,

or until bubbling and golden. Serve with basil.

¾ x 500g packet macaroni

300g beef mince

1 onion, chopped

2 garlic cloves crushed

3ml dried oregano

30ml olive or avocado oil

2 x 410g tins

chopped tomatoes

1 x sachet ready-made

white sauce

60ml grated mozzarella

or Cheddar

basil, to serve

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