Photo of Turkey meatball korma with cauliflower rice by WW

Turkey meatball korma with cauliflower rice

Points® value
Total Time
30 min
5 min
25 min
Meatballs add a twist to a family favourite to make this an easy weeknight winner


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


25 g, toasted, flaked

Coriander, fresh

20 g, roughly chopped


  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.