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    You are in: Home / Recipes / Turkey Meatball Korma Recipe
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    Turkey Meatball Korma

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    cakeinmyface's Note:

    From good foiod magazine June 2010

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make the meatballs, mix the mince with 1 tablespoon curry paste and seasoning. Shape into walnut size meatballs. Heat the oil in a non stick pan. Fry the meatballs for 5 mins, turning until they are browned.
    2. 2
      Heat the remaining curry paste in a saucepan and add the onions. Fry over a low heat for about 5 minutes until soft being careful not to burn the paste (add a splash of water if you need to).
    3. 3
      Pour in the stock and coconut milk and bring to the boil, tunm the heat down to low add the meatballs cook for 10 mins until the turkey is cooked through and the sauce has thickened slightly. Add sugar snaps and tomatoes, cook for a further 2 minutes, scatter with coriander and desiccated coconut, serve with rice.

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    Nutritional Facts for Turkey Meatball Korma

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.8
     
    Calories from Fat 123
    23%
    Total Fat 13.7 g
    21%
    Saturated Fat 10.1 g
    50%
    Cholesterol 3.8 mg
    1%
    Sodium 232.4 mg
    9%
    Total Carbohydrate 98.4 g
    32%
    Dietary Fiber 3.4 g
    13%
    Sugars 65.9 g
    263%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    korma paste

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