Turkey meatball korma

Turkey meatball korma

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(23 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
These turkey meatballs are a real winner, nutritious, cheap and low in fat. Try serving with brown basmati rice for a real health-kick

Nutrition and extra info

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre2g
  • protein35g
  • salt0.88g
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  • 500g pack turkey mince
  • 1 rounded tbsp Korma paste
  • 1 tsp groundnut, vegetable or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500ml chicken stock
  • 175ml reduced-fat or light coconut milk
  • large handful sugar snap peas, halved on the diagonal
  • 16 cherry tomato, halved
  • 1 tbsp toasted flaked almonds
  • few coriander leaves (optional)


  1. Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.

  2. Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft – be careful not to burn the paste (add a splash of water if you need to).

  3. Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.

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Comments (27)

danielanddebbie's picture

Don't know what happened here. I ticked 5 stars but somehow only one has come up. I have tried to submit again with 5 stars but it is permanently on one star. Definitely 5 stars.

cloclo's picture

if it was super tasty...why only one star?

danielanddebbie's picture

Made this today and it was super tasty. The sauce was liquidy but it soaked into the rice and gave it a lovely favour. The meatballs were lovely. A real treat. Will definitely make again.

laurabedijn's picture

Made this last night for dinner with family and it was delicious. Put in peas instead of sugarsnaps, no problem. Sauce was a bit watery though, so I thickened it with some maizena. Next time I would use less chickenstock and reduce on high heat for a couple of minutes but there wasn't time for that yesterday. Will definately be making this again.

nickijhill's picture

Made this last week and was really impressed with the recipe. Was much lighter than a normal curry and much lower in fat, but still just as tasty. Empty plates all round. A definate one for the binder!

joannepd's picture

Really easy and cheap dish. Interesting way to use turkey mince and was enjoyed by the whole family. I reduced stock slightly and cooked without a lid for the last few minutes to reduce the sauce a bit and it turned out just right. Will definitely make again.

debbie85's picture

This recipe is super tasty but I found it very liquidy and would probably half the stock next time for a less watery sauce. For a household of body builders on high protein low carb and low fat diet though it was great! Made with brown rice instead of white.


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