Coconut Meatball Curry

Heat 2 tablespoons oil in medium saucepan or Dutch oven over medium heat. Add 1 cup onion, garlic, carrots, zucchini and 1 teaspoon 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.

Combine ground beef, carrot-zucchini mixture, egg, breadcrumbs, 3 tablespoons MAGGI Jugo Seasoning, cumin, MAGGI Hot & Sweet Tomato Chili Sauce and 1/4 teaspoon pepper. Roll mixture into 1-inch meatballs. Transfer to large plate.

Heat 2 tablespoons oil in the same saucepan or Dutch oven over medium heat. Cook meatballs in batches, turning occasionally, for 3 to 5 minutes or until evenly browned all over. Transfer to another large plate.

Heat remaining 2 tablespoons oil in same saucepan or Dutch oven over medium heat. Cook remaining cup of onion and remaining 3 teaspoons ginger, 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 warm water, coconut milk powder, remaining 2 tablespoons MAGGI Jugo Seasoning, salt and remaining teaspoon pepper; stir to combine. Bring to a simmer. Add potatoes, 1/2 cup 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 1/4 cup cilantro and remaining green onions.