Curries are full of flavour but can also be full of calories! This delicious version is much lower in calories and lower on fat yet doesn’t disappoint with the taste; it has a really warming chilli kick.

It’s also simple and quick and can easily be made for tonight’s dinner or made in advance giving time for the flavours to develop. We enjoyed ours with Coriander Lime Rice, home made Easy Flatbreads and mango chutney.

Serves 4 – 16 balls

Low-calorie spray

500g lean mince beef

2 tbs low-fat natural Greek yogurt

3 spring onions, cleaned and chopped

½ tsp lazy chilli

1 large onion, chopped

1 tsp lazy garlic

1 tsp lazy ginger

1 tbs mild curry powder, or medium if you prefer

Salt and freshly ground black pepper

1 tsp ground cinnamon

400g can low-fat coconut milk

1 lemon, juiced

3 tsp cornflour, blended with 2 tbs of cold water to make a paste

Small bunch of coriander, chopped

Method

Heat the oven to 220c, gas 7, 425f. Spray a non-stick oven proof baking dish with low-calorie spray.

Put the beef mince, yogurt, spring onions, lazy chilli and salt and black pepper into a bowl and combine with your hands and roll into 16 equal sized balls. Put the meatballs into the oven proof dish and place in the oven for 20 minutes or until brown.

Spray a non-stick lidded saucepan with low-calorie spray over a medium heat. Add the chopped onion and cook gently for 5 minutes until soft. Add the garlic, ginger and cook for a further 5 minutes, stir gently. Add the curry powder and cinnamon and cook for another minute. Then add the coconut milk and 120ml of cold water. Increase the heat and bring to a gentle boil, cook for 5 minutes the add the lemon juice and the cornflour mixture. Place the meatballs into a serving dish, pour over the sauce and garnish with the chopped coriander.

Serve with Coriander Lime Rice, home-made Flatbreads and mango chutney.