Turkey Kofta curry with fresh mango relish

Super easy to make and so fresh tasting. The recipe makes 8, I had this for dinner and froze pots of the remainder for freezer surprise suppers.

Ingredients

3 tbsp Oil

1 tbsp Cumin Seeds

4 tbsp tomato puree

2 x tins of chopped tomatoes

500ml chicken stock

1 tsp caster sugar

75g breadcrumbs

2 x 500g turkey breast mince

400g spinach

Natural yoghurt to serve

Naan bread to serve

For the spice paste

3 medium onions, roughly chopped

2 green chillis (remove the seeds and roughly chop)

Bunch of coriander chopped

6 garlic cloves peeled

7.5 cm piece of root ginger, chopped

2 tbsp Garam Masala

1 tsp Tumeric

For the Mango relish

2 ripe mangoes, peled

Zest and juice of 2 limes

2 spring onions finely chopped

1 red chilli deseeded and finely diced

4 tbsp of chopped coriander

Method

Place all the ingredients for the spice paste in a food processor and 2 tbsp of water, process until finely chopped.

Heat the oil in a large pan, place 2/3 of the paste into the pan and the remainer into a separate bowl. Cook the spice mix gently for 5 minutes and then add the sugar, tomato puree and cumin seeds and cook for another 5 minutes. Add the chopped tomatoes, stock and seasoning, bring to the boil and then simmer for 10 minutes uncovered.

In the bowl which has the spice mix, add the breadcrumbs and the mince, along with some seasoning. Mix well and then shape into 48 meatballs.

Slide the meatballs into the sauce and simmer for 20 minutes, stirring once or twice.

After 20 minutes, add the spinach to the pan and cook until wilted.

To make the relish, cut the cheeks of either side of the mango and cut the flesh into small cubes. Transfer to a bowl. Slice the rest of the mango flesh from around the stone and put this into a mini blender. Blitz to a puree, stir this into the mango cubes, add the rest of the ingredients and some seasoning.

Serve the meatballs with the naan, yoghurt and a generous dollop of the relish.