June 23, 2010

Turkey Meatball Korma

This is a super healthy variation of the curry classic but tastes incredible. No cream found here! Turkey is also a low-fat and high protein meat plus this makes a nice alternative to chicken curries!

Serves 2-3


250g minced turkey
1 tbsp Korma curry paste
1 tsp Coriander leaves
Sprinkle of chili flakes (optional or add more if you like spicy)
Salt and black pepper

Curry Sauce

1 Onion, finely chopped
1 clove garlic, finely chopped
2 tbsp Korma curry paste
400ml low-fat coconut milk (or full fat if feeling bold....)
1 red pepper, chopped into strips
Handful of mangetout or green beans
5-6 cheery tomatoes halved
Coriander leaves

Combine the ingredients for the meatballs in a mixing bowl. Mix well and then form into meatballs. This mixture should make about 8 golf-ball-size meatballs. If possible make the meatballs about 1-2 hours before you start cooking. This gives the flavours time to mix together....

Sweat the onions and garlic in a covered pot over a low heat for about 10 minutes.

Heat a frying pan to a medium heat and put the meatballs on. Keep turning until lightly browned on all sides. Then set aside.

When the onions and garlic are done stir in the Korma paste and then add a third of the coconut milk and stir. Add the second third and stir well again and then add the remainder of the coconut milk.

Add the pepper, turkey meatballs, and coriander. Also season with some freshly ground black pepper. Leave on a low heat for 10 minutes.

When there is about two minutes to go add the mangetout or green beans and the tomatoes.

Serve with rice.

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