Turkey meatball & pineapple curry

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

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 465
  • fat 27g
  • saturates 8g
  • carbs 18g
  • sugars 17g
  • fibre 2g
  • protein 38g
  • salt 0.8g


  • 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


  1. 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.

  2. 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.

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