500g pack turkey mince
1 tbsp vegetable or sunflower oil
1 onion, roughly chopped
thumb-sized piece ginger, peeled and roughly chopped
1 garlic clove
small bunch coriander, roughly chopped, stalks and leaves kept separate
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp korma curry paste (or glutenfree alternative)
6 tbsp ground almonds
400ml can low-fat coconut milk basmati rice and naan bread (or gluten-free alternative), to serve
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.
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.