Photo of Indian-inspired turkey koftas by WW

Indian-inspired turkey koftas

Points® value
Total Time
30 min
10 min
20 min
Koftas are small, spicy egg-shaped meatballs and a different way of using mince. In this recipe, they’re quickly fried to brown them, then poached in a tomato-based sauce.



1 large, chopped


2 clove(s), chopped

Turkey Breast Mince, raw

500 g

Coriander, fresh

1 tablespoon(s)

Curry Powder

1 tablespoon(s)

Vegetable Oil

½ tablespoon(s)

Root Ginger

5 g

Cumin seeds

½ teaspoon(s), level


400 g

Brown rice, microwaveable

2 pouch(es)

Fat Free Natural Yogurt

4 tablespoon(s)


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook the rice to pack instructions. Serve with the koftas and sauce, topped with the yogurt and remaining coriander.