Indian-inspired turkey koftas
1 large, chopped
2 clove(s), chopped
Turkey Breast Mince, raw
½ teaspoons, level
Brown rice, Microwaveable
Fat Free Natural Yogurt
- Put the onion and garlic in a food processor and pulse until very finely chopped. Put half of the mixture in a large bowl and add the turkey mince, half the coriander and the curry powder. Season, then use your hands to shape the mixture into 12 egg-shaped koftas.
- Heat the oil in a large nonstick pan over a medium-high heat. Cook the koftas for 5 minutes, turning often, until well browned all over, then transfer to a plate, cover and set aside.
- Add the remaining onion and garlic mixture to the pan, along with the ginger and cumin seeds. Cook, stirring, for 5 minutes, then stir in the passata and 150ml water. Bring to the boil, then reduce the heat and return the koftas to the pan. Simmer for 6-8 minutes until the koftas are cooked through and the sauce has thickened slightly.
- Meanwhile, cook the rice to pack instructions. Serve with the koftas and sauce, topped with the yogurt and remaining coriander.