Friday, 16 December 2016

Turkey Meatball Curry with Coconut Rice

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You know what I'm in the mood for, in the middle of this drizzly, foggy winter that we're having in the UK? A nice meatball curry. But nothing too stodgy. Something light and sweet and aromatic. Oh, yes.

Like this one.


Turkey Meatball Curry with Coconut Rice Dairy Free Gluten Free


I've had the idea for this meatball curry for a while. I've been pondering which herbs and spices will work best, and how to make the sauce. And what to serve it with - wholegrain rice? Plain Basmati rice? Working out how to make a recipe can take days before I've even picked up my notepad to write my shopping list for it.

But this recipe was propelled into life when Tilda emailed me to let me know that they've got new packaging for their rice. I've been a fan of Tilda for ages - I always find their rice such a better quality than many of the supermarket brands, with the grains staying fluffy and delicate after cooking and not turning into mush. 




Turkey Meatball Curry with Coconut Rice Dairy Free Gluten Free


Tilda emailed me to ask id I'd like to have a try of some of their rice range in the new packaging. The rice comes in pouches that you just microwave, or tip out into your pan and stir-fry for a few minutes, until hot. It's a real time saver, so you don't have to boil the rice first - just heat it up and tip it out and off you go.

And I decided that the turkey meatball curry that had been floating about in my head for weeks, would taste mighty fine with Tilda's coconut Basmati rice. Yes.

The meatballs are cooked in the oven and not in the sauce, making it lighter - so that the dish stays light and isn't overly creamy. You can choose how much sauce to drizzle over at the end. It's also flavoured with turmeric, red onion and ground coriander, making it lovely and aromatic. Any leftover meatballs can be stored in the fridge and eaten as leftovers.

Here's how you do it. 

Turkey Meatball Curry with Coconut Rice
Serves 3-4
Ingredients
400g turkey leg mince
1 red onion, peeled and finely chopped
1 tsp turmeric
half teaspoon ground coriander
quarter teaspoon garlic salt
1 tsp coconut oil

For the sauce:
100ml coconut cream
1 tsp turmeric
quarter teaspoon ground coriander
2 garlic cloves, peeled and grated using a microplane grater
pinch of salt

Tilda Basmati Coconut Rice, chopped red onion and fresh coriander leaves, to serve

Method
In a bowl, combine the turkey mince, chopped red onion, turmeric, coriander and garlic salt, and mix together until well combined. Wash your hands, and melt the coconut oil in a frying pan. Lift out small handfuls of the turkey mixture and roll them into small meatballs, dropping them in the hot oil as you go. If your pan is on the smaller side, fry the meatballs in batches, transferring each browned batch to a roasting tray.

Once browned, tip the meatballs into the roasting tray and bake at gas mark 6/200ºC/400ºF for about 25 minutes, or until fully cooked all the way through.

When the meatballs are ready, quickly make the sauce.

In the pan you fried the meatballs in, add the coconut cream and bring to a gentle simmer. Stir in the turmeric, coriander and grated garlic cloves and heat gently, until golden in colour and bubbling slightly. Add the pinch of salt and turn off the heat.

Microwave the Tilda Coconut Rice, if using, and then divide it between 4 bowls. Lift the cooked meatballs out, using tongs and place in the centre of each bowl, pouring the sauce over the top. Scatter with the chopped red onion and fresh coriander leaves just before serving.

You can buy Tilda rice packs from your local supermarket, or over at Amazon Pantry, if that suits you better. 

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