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Serves 2

20 min

Healthy and full of flavour, this vegetarian curry is sure to whet any appetite – even meat lovers will be converted!


Centra Chopped Tinned Tomatoes
1 piece
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Centra Olive Oil
1 tbsp
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Chilli Powder
1 tsp
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1 clove finely chopped
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1 piece finely chopped
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Parmesan Cheese
1 piece
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8 piece
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150 g
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Start by squeezing the meat from the sausage casings. Shape the meat from the sausages into 8 to 10 meatballs. You don’t want them to be too large so that they cook evenly.

Heat the olive oil in a large, non-stick frying pan over a medium to high heat. Cook the meatballs for 5 minutes, turning so that they’re evenly browned.

Once browned, set aside on a plate with some kitchen paper-towel. Remove most of the fat from the pan, leaving behind about a tablespoon's worth. Cook the onion and garlic in this for 3 minutes, stirring constantly.

Now add the tinned tomatoes and chilli powder and mix well. Put the meatballs back into the pan and mix with the tomato sauce. Simmer for 10 minutes.

Meanwhile, cook the pasta in a saucepan of boiling water according to the packet’s instructions.

Drain the spaghetti and divide into two bowls. Pour the sauce and meatballs over the spaghetti. Serve with a sprinkling of grated Parmesan cheese and some crusty bread and you’ve got a delicious dinner ready to be devoured.

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