Turkey meatball & pineapple curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 500g pack turkey mince
- 1 tbsp vegetable or sunflower oil
- 1 onionroughly chopped
- thumb-sized piece gingerpeeled and roughly chopped
- 1 garlic clove
- small bunch corianderroughly chopped, stalks and leaves kept separate
- 432g can pineapplechunks 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 riceand naan bread (or gluten-free alternative), to serve
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.
