Turkey meatball korma with cauliflower rice
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Meatballs add a twist to a family favourite to make this an easy weeknight winner
Ingredients
Calorie controlled cooking spray
4 spray(s)
Turkey meatballs
12 individual, cooked as per pack
Red onion
1 small, peeled and thinly sliced
Curry paste
3 tablespoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
½ can(s)
Chicken stock cube(s)
½ cube(s), 200ml stock
Cauliflower, Raw
400 g, rice
Almonds
25 g, toasted, flaked
Coriander, fresh
20 g, roughly chopped
Instructions
1
Heat a large nonstick frying pan over a medium-high heat and mist with cooking spray. Add the meatballs and cook for around 5 minutes, until browned. Remove from the pan and set aside.
2
Add the onion to the pan and cook for 5 minutes, until starting to soften, adding more cooking spray if needed. Add the korma paste, coconut milk and stock and whisk well to combine.
3
Bring the mixture up to a simmer and add the meatballs. Heat gently for 10-12 minutes, until cooked. Season to taste.
4
Meanwhile, heat the cauliflower rice according to the pack instructions. To serve, divide between 4 shallow bowls, and top with the meatball korma. Scatter over the toasted almond flakes and coriander and serve immediately.
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