Sometimes I struggle knowing what to make for my work lunches for the week. I had been thinking about what I should do with the ground turkey I had bought. There was the dumplings, or use it as stuffing for acorn squash, and of course just making meatballs for pasta. It seemed boring to use it for pasta, which is then I thought – why not make it into a curry?
This was super easy to make – takes about 45 minutes (if not less) and very delicious! Served on top of a bed of rice? You’ve got your lunch… or a quick dinner!
- 1 lb ground turkey
- 2 tbsp curry powder
- 1/2 onion, diced and divided
- 3 cloves of garlic, minced
- 2 tsp ginger, minced
- 2 tbsp black currants
- 2 tsp chilli powder (optional)
- 1 egg or 2 tbsp egg whites
- 1 diced chilli (optional)
- 1 tbsp curry leaves, diced
- 1 tbsp of oil
- 2 tsp turmeric
- 1/4 cup coconut milk
Preheat the oven to 350 degrees F. Make the meatball mixture by mixing the turkey, curry powder, half of the onions, 2 cloves of garlic, ginger, black currants, and chilli powder (if using), and egg. Mix until all ingredients are incorporated and combined.
Create meatballs using about a tablespoon of the mixture. Place on a baking sheet lined with parchment paper and bake in oven for about 10 minutes. They will be slightly underdone, but it will continue to cook in the curry.
Heat a saucepan with oil, and add the remaining onion, garlic, chilli (if using), and curry leaves and sauté until fragrant. Add the turmeric and stir to combine. Add the meatballs and coat with the mixture, followed by the curry milk. Let it simmer for a couple minutes and it will be done. Enjoy!