Your classic weeknight tandoori gets the meatball treatment here. Rolled and ready-to-go, these beef balls spend time getting golden before cooking through in a rich, pumpkin-studded curry sauce. A yoghurty salad goes on top for high-fives all round.
Heat a medium frypan with a lid over medium heat. Add oil and meatballs and cook for 5–6 minutes or until golden brown. While the meatballs are cooking, continue with step 2.
Peel pumpkin and remove and discard seeds. Cut pumpkin into 2cm pieces.
Once the meatballs have browned, add tandoori paste and stir for 30 seconds or until fragrant. Add chopped tomatoes, stock cube, 200ml water and pumpkin and bring to a gentle simmer. Cover with a lid and cook for 8–10 minutes or until pumpkin is tender. Remove lid and simmer for a further 3–4 minutes or until sauce has reduced. While the curry is cooking, continue with step 4.
Roughly dice cucumber and tomato.
Place cucumber, tomato and most of the yoghurt in a bowl with a good pinch of salt and pepper and stir to combine.
Heat rice according to packet instructions. Stir remaining yoghurt through curry and taste for seasoning. Divide rice between bowls and top with curry and cucumber yoghurt salad to serve.