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