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

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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Preheat oven to 375°F.
In a large bowl, combine almond meal, ground turkey, egg, 1/2 teaspoon coriander, 1/4 teaspoon cayenne, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 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, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 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.

Substitute bell peppers or spinach for extra color and nutrients.

Swap turkey for chicken, lean beef, or firm tofu for a vegetarian option.

For a creamier sauce, stir in a few tablespoons of Greek yogurt or dairy-free yogurt before serving.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of water or coconut milk.

Freezes well; defrost overnight in the fridge and warm slowly on the stovetop.