Turkey meatball korma

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Turkey meatball korma
  • 500 gram turkey mince
  • 1/4 cup dried breadcrumbs
  • 1 lightly beaten egg
  • 2 tablespoon coriander, chopped, plus extra leaves to serve
  • 3 green onions, chopped
  • 2 centimetre ginger, peeled, finely grated
  • 2 tablespoon vegetable oil
  • 1/3 cup korma curry paste
  • 400 millilitre can coconut cream
  • 50 gram baby spinach
  • 1/4 cup toasted flaked almonds
  • steamed rice, to serve


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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