These turkey meatballs are a real winner, nutritious, cheap and low in fat. Try serving with brown basmati rice for a real health-kick
Prep:20 mins
Serves 4
500g pack turkey mince1 rounded tbsp korma paste1 tsp groundnut, vegetable or olive oil1 onion, finely chopped500ml chicken stock175ml reduced-fat or light coconut milklarge handful sugar snap peas, halved on the diagonal16 cherry tomatoes, halved1 tbsp toasted flaked almondsfew coriander leaves (optional)
STEP 1Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.STEP 2Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft – be careful not to burn the paste (add a splash of water if you need to).STEP 3Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.
