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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey mincemeat	500	g		445.0	0.0	99.0	2.5
korma paste	1	tablespoon		445.0	0.0	99.0	2.5
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
onion	1		chopped	64.0	14.944	1.76	0.16
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
coconut milk	175		reduced	96600.0	2326.8	961.8	10012.8
sugar snap pea	50	halved		445.0	0.0	99.0	2.5
cherry tomato	16			445.0	0.0	99.0	2.5
coconut	1	tablespoon	desiccated	17.7	0.7615	0.1665	1.6745
coriander leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.