Jamaican-Inspired Meatball Curry - Ainsley Harriott

Ingredients

• 1 thick slice of white bread
• handful parsley leaves, plus extra for garnish
• 400g mince (beef, pork, lamb or chicken)
• 1 x sachet Ainsley Jamaican Curry Paste
• 1 egg, lightly beaten
• 1 tbsp oil
• 1 large onion, peeled and diced
• 1 red pepper, deseeded and diced
• 1 sweet potato, peeled and cut into small dice
• 400g tin chopped tomatoes
• 200ml beef, lamb or chicken stock
• 100g baby spinach leaves
• Ainsley Coconut Rice, to serve