Instructions
In medium saucepan or Dutch oven set over medium heat, add 2 tbsp (30 mL) oil. Add onion, garlic, carrot, zucchini and ginger; cook, stirring occasionally, for 3 to 5 minutes or until fragrant and softened. Let cool and squeeze liquid out of vegetables; reserve liquid and vegetables separately.
In medium bowl, stir together beef, carrot-zucchini mixture, egg, breadcrumbs, MAGGI Liquid Seasoning, cumin, MAGGI Hot and Sweet Sauce and pepper. Divide mixture into 1-inch (2.5 cm) meatballs. Transfer to large plate.
In the same saucepan or Dutch oven set over medium heat, add remaining oil. In batches, add meatballs and cook, turning occasionally, for 3 to 5 minutes or until evenly browned all over. Transfer to another large plate.
In the same saucepan or Dutch oven set over medium heat, add oil. Add onion and ginger; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add curry paste and tomato paste and cook for 1 minute or until fragrant.
Add diced tomatoes (with juice), reserved vegetable liquid, 4 cups (1 L) warm water, MAGGI Coconut Milk Powder, MAGGI Liquid Seasoning, salt and pepper; stir to combine and bring to a simmer. Add potatoes, 1/2 cup (125 mL) cilantro and half the green onions. Cook, stirring occasionally, for 18 to 20 minutes or until potatoes are slightly tender. Add rice and meatballs. Cook, stirring occasionally, for 8 to 10 minutes or until rice is cooked.
Garnish with remaining cilantro and remaining green onions.
TIPS
Tip 1
For a vegetarian option, substitute ground beef with beans, lentils or a plant-based ground-meat alternative.