Turkey Meatball Korma

Name: Turkey Meatball Korma
Ingredients: ¼ cup (60 mL) dry bread crumbs or cracker crumbs; 3 Tbsp (45 mL) chopped fresh cilantro, divided; ¼ tsp (1 mL) grated ginger root (see tip); ¼ tsp salt; 1 egg, lightly beaten; 2 to 3 Tbsp (30 to 45 mL) mild or medium Indian curry; 3 Tbsp (45 mL) paste, divided; 1 lb (500 g) lean or extra-lean ground turkey; 1 Tbsp (15 mL) vegetable oil; 1 cup (250 mL) finely chopped onion; Cold water; 1 cup (250 mL) coconut milk; ½ to 1 cup (125 to 250 mL) reduced-sodium chicken broth or 1 cup (250 mL) Homemade Vegetable Stock; 16 sugar snap peas, trimmed and cut in half diagonally; 12 cherry tomatoes, cut in half; Toasted almonds and/or toasted unsweetened shredded coconut

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savvymom.ca.

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Ingredients

¼ cup (60 mL) dry bread crumbs or cracker crumbs
3 Tbsp (45 mL) chopped fresh cilantro, divided
¼ tsp (1 mL) grated ginger root (see tip)
¼ tsp salt
1 egg, lightly beaten
2 to 3 Tbsp (30 to 45 mL) mild or medium Indian curry
3 Tbsp (45 mL) paste, divided
1 lb (500 g) lean or extra-lean ground turkey
1 Tbsp (15 mL) vegetable oil
1 cup (250 mL) finely chopped onion
Cold water
1 cup (250 mL) coconut milk
½ to 1 cup (125 to 250 mL) reduced-sodium chicken broth or 1 cup (250 mL) Homemade Vegetable Stock
16 sugar snap peas, trimmed and cut in half diagonally
12 cherry tomatoes, cut in half
Toasted almonds and/or toasted unsweetened shredded coconut