Spinach & Turkey Kofta Curry
PREP: 15 minutes
COOK: 25 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
365kcal Energy
11g Carbohydrate
34g Protein
7.2g (of which Sugar)
19g Fat
2.9g Fibre
11g (of which Saturated Fat)
0.36g Salt
Ingredients
500g turkey mince
1 small onion, grated
3 cloves garlic, crushed
2 tsp fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
1 x 400g tin chopped tomatoes
200ml coconut milk
150g spinach leaves, washed and roughly chopped
2 tbsp plain yoghurt or coconut yoghurt
Instructions
- In a large bowl, mix the turkey mince with the grated onion, 1 clove of garlic, 1 tsp ginger, 1 tsp garam masala, and a pinch of black pepper. Shape into 12 small koftas
- Heat the olive oil in a large non-stick pan over medium heat. Add the koftas and cook for 4–5 minutes, turning, until browned all over (they don’t need to be fully cooked yet). Remove and set aside
- In the same pan, add the remaining garlic and ginger. Cook for 1 minute, then stir in the remaining spices
- Add the chopped tomatoes and coconut milk, bring to a simmer, and return the koftas to the pan. Simmer gently for 15 minutes until the koftas are cooked through and the sauce has thickened
- Stir in the spinach and cook for 2–3 minutes until wilted. Swirl through yoghurt just before serving.