Name: Easy Turkey Ball Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 3 tablespoons almond meal; 1 lb ground turkey; 1 egg; 1/2 teaspoon coriander; 1/4 teaspoon cayenne; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons oil; 2 onions, diced; 1 2-inch piece ginger, finely chopped; 6 garlic cloves, chopped; 1/2 cup water; 1 cup coconut milk; 3 tablespoons tomato paste; 1/2 teaspoon coriander; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon cayenne; 1/4 teaspoon turmeric powder; 1/4 teaspoon red chili powder; Salt, to taste; Black pepper, to taste; Handful of cilantro

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I love making this Easy Turkey Ball Curry because it’s both comforting and packed with flavor. The turkey balls are tender and juicy, and the tomato coconut curry sauce is rich and aromatic. I usually serve it with rice or flatbread for a meal that feels like a warm hug on a plate.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons almond meal

1 lb ground turkey

1 egg

½ teaspoon coriander

¼ teaspoon cayenne

¼ teaspoon smoked paprika

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons oil

2 onions, diced

1 2-inch piece ginger, finely chopped

6 garlic cloves, chopped

½ cup water

1 cup coconut milk

3 tablespoons tomato paste

½ teaspoon coriander

½ teaspoon cumin

¼ teaspoon smoked paprika

¼ teaspoon cayenne

¼ teaspoon turmeric powder

¼ teaspoon red chili powder

Salt, to taste

Black pepper, to taste

Handful of cilantro

Directions

I start by preheating the oven to 375°F. In a large bowl, I combine the almond meal, ground turkey, egg, coriander, cayenne, smoked paprika, salt, and black pepper, mixing everything until it’s evenly combined. Then I shape the mixture into small balls and place them on a baking tray. I bake them for 20 minutes, remove them, and set them aside.

Next, I heat oil in a large pan over medium heat and sauté the diced onions for about 10 minutes until softened. I add the chopped ginger and garlic and cook for another 5 minutes. Then I stir in the water, coconut milk, tomato paste, coriander, cumin, smoked paprika, cayenne, turmeric powder, and red chili powder until the sauce is smooth. I add the baked turkey balls, cover the pan, and let it simmer for 5 minutes. I finish by seasoning with salt and black pepper to taste and garnishing with cilantro before serving hot.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Variations

I like experimenting with this recipe. Sometimes I add bell peppers or spinach to the curry for extra color and nutrients. I’ve also swapped turkey for chicken or even firm tofu when I want a vegetarian version. For a creamier sauce, I sometimes stir in a few tablespoons of Greek yogurt just before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently on the stove over low heat, adding a splash of water or coconut milk to keep the sauce creamy. I also find it freezes well—just defrost overnight in the fridge and warm slowly on the stovetop.

FAQs

Can I make the turkey balls ahead of time?

Yes, I often prepare the turkey balls the day before. I bake them and keep them in the fridge, then add them to the curry sauce when I’m ready to serve.

Can I use a different type of meat?

Absolutely. I’ve made this with ground chicken or lean beef, and it works well. For a vegetarian option, firm tofu or plant-based meat works too.

How spicy is this curry?

I find it mildly spicy because of the cayenne and red chili powder. I can adjust the heat by reducing or increasing these spices to my taste.

Can I make this dairy-free?

Yes, this recipe is already dairy-free thanks to the coconut milk. I sometimes add a little dairy-free yogurt for extra creaminess, but it’s optional.

What should I serve with this curry?

I usually serve it with steamed rice, naan, or flatbread. I also love adding a side of roasted vegetables to complete the meal.

Conclusion

I love this Easy Turkey Ball Curry because it’s flavorful, satisfying, and versatile. It’s one of my go-to recipes when I want something hearty yet simple, and it’s always a hit with friends and family. The combination of tender turkey balls and rich, spiced coconut tomato sauce keeps me coming back for seconds.

📖 Recipe:

Easy Turkey Ball Curry

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Low Fat

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Description

Tender turkey balls simmered in a rich and aromatic tomato coconut curry sauce. This comforting dish is perfect served with rice or flatbread.

Instructions

Preheat oven to 375°F.
In a large bowl, combine almond meal, ground turkey, egg, ½ teaspoon coriander, ¼ teaspoon cayenne, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix until evenly combined.
Shape mixture into small balls and place on a baking tray. Bake for 20 minutes. Remove and set aside.
Heat oil in a large pan over medium heat. Sauté diced onions for 10 minutes until softened.
Add chopped ginger and garlic. Cook for 5 minutes until fragrant.
Stir in water, coconut milk, tomato paste, ½ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne, turmeric powder, and red chili powder until smooth.
Add baked turkey balls, cover, and simmer for 5 minutes.
Season with salt and black pepper to taste. Garnish with cilantro and serve hot.