Turkey meatball & pineapple curry
By Cassie Best
Try a new spin on korma- use lean turkey mince and roll into balls then serve in a coconut-based sauce with fruit and coriander
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Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 465
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fat 27g
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saturates 8g
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carbs 18g
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sugars 17g
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fibre 2g
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protein 38g
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salt 0.8g
Ingredients
- 500g pack turkey mince
- 1 tbsp vegetable or sunflower oil
- 1 onion, roughly chopped
- thumb-sized piece ginger, peeled and roughly chopped
- 1 garlic clove
- small bunch coriander, roughly chopped, stalks and leaves kept separate
- 432g can pineapple chunks in juice, drained (reserve the juice)
- 4 tbsp Korma paste (or gluten-free alternative)
- 6 tbsp ground almonds
- 400ml can low-fat coconut milk
- basmati rice and naan bread (or gluten-free alternative), to serve
Method
Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
