Quick & Easy

Turkey meatball korma

Turkey meatball korma



1.In a large bowl, combine mince, breadcrumbs, egg, coriander, 1 chopped green onion and ginger. Mix well and season to taste. Roll tablespoons of mixture into balls.
2.In a large, deep frying pan, heat oil on high. Cook meatballs 5-6 minutes, shaking pan occasionally to brown evenly. Transfer to a plate.
3.Reduce heat to medium. Add paste and cook 30 seconds, until fragrant. Stir in coconut cream and return meatballs to pan.
4.Bring to a gentle simmer and cook 6-8 minutes, until meatballs are cooked through.
5.Stir spinach and remaining onion through. Remove from heat. Sprinkle with almonds. Serve on rice, topped with coriander leaves.

For a lighter version, replace coconut cream with a 270ml can of light coconut milk and ½ cup chicken stock.


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