Turkey Meatball Curry
This easy slow cooker meatball curry is a great gluten free recipe for the whole family. A budget meal which is great for batch cooking and freezing. Try it with beef or chicken meatballs too!
Servings: 4
Ingredients
- 12 gluten free turkey meatballs
- 1 tsp coconut oil
- 1 onion
- 3 tsp chopped garlic
- 2 tsp ginger paste
- 1 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 1 x 200ml tin full-fat coconut milk
- 1 tbsp fenugreek leaves
For the spice mix:
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
To serve:
- Fresh coriander chopped
Instructions
- Melt the coconut oil in a frying pan over a medium heat. Add the turkey meatballs and cook for 4-5 minutes, moving them around the pan, to brown them all over. Remove from the heat and add to the slow cooker.
- Add the spices and the rest of the ingredients and the spice mix to the slow cooker and stir well. Cook on high for 4 hours or low for 6-7 hours.
- Serve with lashings of fresh coriander - you can also add some spoonfuls of yoghurt on top if it's too spicy for you!
Notes
- Any leftovers can be frozen for up to 3 months. I recommend doing this in portions for an easy meal when you need it.
- For suggestions to cook this on the hob or in the oven see the blog post above.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 11g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 976mg | Fiber: 5g | Sugar: 8g
