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Turkey meatball & pineapple curry

Turkey meatball & pineapple curry

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A star rating of 4.5 out of 5.18 ratingsRate
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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
NutrientUnit
kcal465
fat27g
saturates8g
carbs18g
sugars17g
fibre2g
protein38g
salt0.8g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

A star rating of 4.5 out of 5.18 ratings
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