Turkey kofta curry

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Turkey kofta curry

Serves 4


For the meatballs:
2 tbsp olive oil, plus extra for browning
1 onion, chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
Handful of fresh coriander, chopped
450g turkey mince


For the curry:
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 x 3cm piece of fresh ginger, peeled and grated
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
1 x 400g tin of chopped tomatoes
60ml cream
60ml plain Greek yoghurt


To serve:
Rice


  1. For the meatballs, heat half of the oil in a pan over a medium-high heat. Add the onion, garlic, cumin, coriander, chilli powder and salt. Cook for 5-7 minutes. Remove from the heat and leave to cool.
  2. In a bowl, combine the fresh coriander, turkey mince, cooled onion mixture and remaining oil. Mix until just combined. Form into about 24 small meatballs and set aside.
  3. Heat a splash of oil in a large frying pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides, adding more oil as necessary and transferring them to a plate once browned.
  4. For the curry, heat the olive oil in a large saucepan over a medium heat and add the onion. Cook for 3-4 minutes until softened. Add the garlic, ginger, salt, cumin, coriander, garam masala and turmeric. Cook for 2-3 minutes.
  5. Add the chopped tomatoes, cream and yoghurt. Stir well and bring the sauce to a boil.
  6. Remove from the heat and whizz with a hand blender until smooth. Return to a medium heat. Add the meatballs and stir to coat in the sauce.
  7. Cover with a lid and simmer for 10-15 minutes until the meatballs are completely cooked throughout and the sauce has thickened. Serve over rice and garnish with fresh coriander leaves.

Per serving: 419kcals, 20.9g fat (3.8g saturated), 15.5g carbs, 9.4g sugars, 48.7g protein, 2g fibre, 1.366g sodium

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