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Turkey meatball & pineapple curry

Turkey meatball & pineapple curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving


  • 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


  • 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

Goes well with


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A star rating of 4.5 out of 5.20 ratings

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