Best Pineapple Turkey Curry Recipes

TURKEY MEATBALL & PINEAPPLE CURRY

Turkey meatball & pineapple curry image

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

Provided by Cassie Best

Time 40m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

PINEAPPLE TURKEY CURRY

Pineapple Turkey Curry image

Make and share this Pineapple Turkey Curry recipe from Food.com.

Provided by Mercy

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons curry powder
4 tablespoons butter
1 1/2 cups chopped onions
2 tablespoons flour
1/2 teaspoon ground ginger
2 cups chicken broth
1 (8 -9 ounce) can crushed pineapple, undrained
3 cups diced cooked turkey
2 tablespoons lemon juice
4 cups hot cooked rice

Steps:

In a large skillet, heat curry powder in butter, stirring, for 2 minutes.
Stir in onions; continue cooking, stirring frequently, until onions are softened.
Blend in flour and ginger; add chicken broth and pineapple.
Heat to boiling; simmer, uncovered, 5 minutes.
Stir in turkey.
Cover and simmer for 10 minutes longer, or until heated through.
Stir in lemon juice.
Serve with hot cooked rice.

Nutrition Facts : Calories 627.7, Fat 18.4, SaturatedFat 9.4, Cholesterol 110.3, Sodium 541.1, Carbohydrate 74.2, Fiber 3.1, Sugar 11.4, Protein 39.4

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