Try a new spin on korma – use lean turkey mince and roll into balls then serve in a coconut-based sauce with fruit and coriander
Prep:15 mins
Serves 4
500g pack turkey mince1 tbsp vegetable or sunflower oil1 onion, roughly choppedthumb-sized piece ginger, peeled and roughly chopped1 garlic clovesmall bunch coriander, roughly chopped, stalks and leaves kept separate432g can pineapple chunks in juice, drained (reserve the juice)4 tbsp korma paste (or gluten-free alternative)6 tbsp ground almond400ml can low-fat coconut milkbasmati rice and naan bread (or gluten-free alternative), to serve
STEP 1Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.STEP 2Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
