Turkey meatball & pineapple curry

• pack turkey mince↗500g g
• vegetable or sunflower oil1 tbsp tbsp
• onion↗1

  roughly chopped

• ginger↗thumb-sized piece

  peeled and roughly chopped

• garlic clove↗1
• small bunch coriander

  roughly chopped, stalks and leaves kept separate

• 432g can pineapple g

  chunks in juice, drained (reserve the juice)

• korma paste↗4 tbsp tbsp

  (or gluten-free alternative)

• ground almond↗6 tbsp tbsp
• can low-fat coconut milk↗400ml ml
• basmati rice↗

  and naan bread (or gluten-free alternative), to serve

Step-by-step instructions

1. 1

   Season 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.

2. 2

   Push 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.