Name: Turkey meatball & pineapple curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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 almond; 400ml can low-fat coconut milk; basmati rice and naan bread (or gluten-free alternative), to serve

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Turkey meatball & pineapple curry

Turkey meatball & pineapple curry

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.6 out of 5.26 ratingsRate

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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

Freezable

Gluten-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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 almond
400ml can low-fat coconut milk
basmati rice

and naan bread (or gluten-free alternative), to serve

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Nutrition: per serving

kcal465
fat27g
saturates8g
carbs18g
sugars17g
fibre2g
protein38g
salt0.8g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.6 out of 5.26 ratings

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