Boil the kettle and mix the stock with 1/2 cup (125ml) water

Mix up your spices together and divide in half. Add half the mix to the mince and breadcrumbs and mix until well combined. season well with salt and Pepper.

Roll out small balls with the meat mix and fry in batches in a hot non-stick pan until golden on all sides (they do not have to be cooked all the way through). Remove from pan and drain excess oil.

Return the pan over medium heat and add the onion and chilli. Saute for a couple of minutes until it softens. Add the remaining spice and cook until soft (3 minutes) - add a splash more olive oil or butter if it needs it. Add the tomato, stock, honey and coconut cream and cook over gentle heat until it thickens - about 10 minutes.

Add the meatballs back to the sauce and continue cooking for a further 5 - 8 minutes until they are cooked through. You can add a little water if you feel you need to loosen the sauce.

Add half the chopped coriander/cilantro to the curry a few minutes before the end. 

While this is cooking you can make your cauliflower rice - check out my recipe and method here. For 4 people you will need around 800gms - or 1 medium cauliflower. 

Make the raita by mixing the cucumber and yoghurt together. serve this dollop on top of the meatballs with the remaining chopped coriander.