Turkey Meatball Korma – a delicious recipe with paste, vegetable oil, onion, coconut milk, sugar snap peas, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make the meatballs, mix the mince with 1 tablespoon curry paste and seasoning.
2
Shape into walnut size meatballs.
3
Heat the oil in a non stick pan.
4
Fry the meatballs for 5 mins, turning until they are browned.
5
Heat the remaining curry paste in a saucepan and add the onions.
6
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).
7
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.
8
Add sugar snaps and tomatoes, cook for a further 2 minutes, scatter with coriander and desiccated coconut, serve with rice.
611
kcal
Calories
16
g
Fat
33
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 500 g turkey mincemeat, 1 tablespoon korma paste, 1 teaspoon vegetable oil, 1 onion (Finley chopped), and more.
Yes, Turkey Meatball Korma falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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