Name: Turkey meatball & pineapple curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turkey meatball & pineapple curry

1. 500g pack turkey mince -

2. 1 tbsp vegetable or sunflower oil -

3. 1 onion , roughly chopped -

4. thumb-sized piece ginger , peeled and roughly chopped -

5. 1 garlic clove -

6. small bunch coriander , roughly chopped, stalks and leaves kept separate -

7. 432g can pineapple chunks in juice, drained (reserve the juice) -

8. 4 tbsp korma paste (or gluten-free alternative) -

9. 6 tbsp ground almond -

10. 400ml can low-fat coconut milk -

11. basmati rice and naan bread (or gluten-free alternative), to serve -

How to cook deliciously - Turkey meatball & pineapple curry

1. Stage

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.

2. Stage

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.