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This is a lovely creamy curry with sweet coconut, and even the children will love this! Serve with some bread that you have warmed through to soak up the delicious sauce.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 20-25 minutes

INGREDIENTS:

1 lb turkey mince
1 onion, roughly chopped
Very small piece of ginger, peeled and roughly chopped
Small bunch coriander, roughly chopped
1 lb can pineapple chunks in juice, drained (reserve the juice)
1 heaped tbsp mango chutney
4 tbsp Korma paste (or gluten-free alternative)
6 tbsp ground almonds
1 garlic clove
1 tbsp vegetable or sunflower oil
14 oz can low-fat coconut milk
Bread (or gluten-free alternative), to serve

METHOD:

Season the turkey mince, add the mango chutney, and shape into mini meatballs, about the size of a small tomato. 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.

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 the sauce has thickened a little. Serve with basmati rice, chopped coriander garnish, and bread.