Turkey Meatball Korma
A South Asian korma of turkey, coconut milk and cherry tomatoes, simmered on the stove. It's finished with coriander and desiccated coconut, serve with rice.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
Make the meatballs, mix the mince with 1 tablespoon curry paste and seasoning. Shape into walnut size meatballs. Heat the oil in a non stick pan. Fry the meatballs for 5 mins, turning until they are browned.
- 2
Heat the remaining curry paste in a saucepan and add the onions. Fry over a low heat for about 5 minutes until soft being careful not to burn the paste (add a splash of water if you need to).
- 3
Pour in the stock and coconut milk and bring to the boil, tunm the heat down to low add the meatballs cook for 10 mins until the turkey is cooked through and the sauce has thickened slightly. Add sugar snaps and tomatoes, cook for a further 2 minutes, scatter with coriander and desiccated coconut, serve with rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
