1. Add mince (500g), onion flakes (1 Tbsp), garlic powder (1/2 tsp), coriander (1 Tbsp) and a good seasoning of salt and pepper to the bowl. Speed 5 / 10 seconds.
2. Place mince onto a plate roll into 20 mini meatballs, placing most on the steaming attachment lower dish and the remaining on the upper tray. Leave room on the upper tray for the veggies. Set aside for a few minutes.
3. Into the bowl, no need to clean it out, add the curry powder (1.5 Tbsp), paprika (1 tsp) and oil (1 Tbsp). Program 3 minutes / 80C / Speed 2 until fragrant. This is just to release the oils in the spices. Be sure not to burn this.
4. Add coconut milk (400ml) and stock (400g) as well as salt and pepper. Put steaming attachment in place.
5. Program 22 minutes / Steaming Temperature / Speed 2.
6. When there is 12 minutes to go, add the veggies to the steaming attachment upper tray.
7. Once done, check your meatballs are cooked through. Place meatballs and vegetables into the insulated server and pour over the curry sauce. Place lid on top and allow to sit whilst cooking the rice. This helps thicken the sauce and allows the flavours to develop whilst cooking the rice.
8. There is no need to clean the bowl for this next step. Place rice (400g) into the internal steaming basket. Rinse well under running water to remove some of the starch. Put into place in the bowl.
9. Pour 900g of hot water over the rice.
10. Program 22 minutes / 100C / Speed 2.
11. Serve rice with the meatballs.

Notes:

• When buying a curry powder for this recipe visit your local Asian or Indian grocery store. Not only is there a much bigger variety to choose from, they are also packed full of flavour and much cheaper than supermarket varieties.
• Why not try our Malaysian Curry Powder blend from the Steaming Issue. The flavours get better and better with time. If you can make this dish the night before, even better!