Set oven to 400°F/200°C, combination steam setting. If your oven has variable steam, use 30% (if not, don’t worry! Just set to combination or convection steam and the oven will figure out the steam level for you).
Make the meatballs. Mix the mince, breadcrumbs, coriander, chilli, garlic and 2 teaspoons curry powder in a large bowl (reserve the other 2 tablespoons curry powder for the sauce). Form into tablespoon-sized meatballs - I get around 30 meatballs using my favorite handy scoop - and place into a shallow baking pan.
Cook the meatballs until they’re browned, around 12-15 minutes, then remove from oven and set aside.
While the meatballs are cooking, start the sauce. Put the oil, onion, ginger and coriander into an ovenproof baking dish or casserole pan. Put in the oven (same settings as the meatballs) until the onions are softened, about 6 minutes.
Add the remaining curry powder to the pan and cook for a further 3 minutes to toast the spices, then stir in the tomato puree, water and coconut cream. Return to the oven for 10 minutes to heat through.
Add the meatballs to the sauce and give everything a gentle stir. Return to the oven until the sauce is thickened and the meatballs are fully cooked through, about 15-20 minutes.
Serve with extra coriander and steamed rice or naan breads.
The meatballs will keep, covered in the fridge, for 3-4 days, or frozen for up to 3 months. They can be reheated in your steam oven using the steam only setting.