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Indian-inspired turkey koftas

Indian-inspired turkey koftas

Total Time
30 min
10 min
20 min
Koftas are small, spicy egg-shaped meatballs. In this recipe, they’re quickly browned in the frying pan, then simmered in a tomato-based sauce and served on steamed brown rice for a tasty and satisfying meal.


Fresh ginger

1 tsp, finely grated

Cumin seeds

½ tsp

Tomato passata

400 g

Brown rice microwave packet

2 packet(s), (2 x 250g)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g), to serve


1 medium, wedges to serve

Brown onion

1 small, coarsely chopped


2 clove(s), coarsely chopped

Turkey breast mince

500 g

Curry powder

1 tbs

Fresh coriander

1 tbs, chopped, plus extra to serve

Vegetable oil

2 tsp


  1. To make koftas, process onion and garlic in a small food processor until very finely chopped. Transfer half the onion mixture to a large bowl. Add turkey, curry powder and coriander. Season with salt and pepper, and mix until well combined. Shape mixture into 12 egg-shaped koftas.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook koftas, turning occasionally, for 6-8 minutes, until well browned all over. Transfer to a plate, cover and set aside.
  3. Add ginger, cumin seeds and remaining onion mixture to the same pan. Cook, stirring, for 3 minutes or until lightly browned. Stir in passata and 150ml water. Bring to the boil. Reduce heat and return koftas to the pan. Simmer for 6-8 minutes, stirring occasionally, until koftas are cooked through and sauce has thickened.
  4. Meanwhile, heat rice following packet instructions. Serve koftas and sauce with rice and lemon wedges. Top with yoghurt and extra coriander.