Turkey meatball korma with cauliflower rice
Calorie controlled cooking spray
12 meatball(s), cooked as per pack
1 small, peeled and thinly sliced
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Chicken stock cube(s)
½ cube(s), 200ml stock
400 g, rice
25 g, toasted, flaked
20 g, roughly chopped
- 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.
- 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.
- Bring the mixture up to a simmer and add the meatballs. Heat gently for 10-12 minutes, until cooked. Season to taste.
- 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.