Turkey Meatballs with Rice and Korma Sauce

Steps

1. Preheat oven grill to high. Line an oven tray with baking paper.
2. Combine rice, stock/water, corn and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a medium bowl, mix together turkey, turkey spice mix, salt and courgette. Using damp hands, shape mixture into golf ball-sized balls. Brush with oil and place on prepared tray. Grill meatballs (on middle-upper oven rack) for 8-10 minutes. Set aside, covered, to rest.
4. Heat oil in a large fry-pan on medium heat. Cook onion, carrot, garlic, ginger and salt for 2-3 minutes, until starting to soften. Add korma spice mix and tomato paste and cook for 30 seconds, until fragrant.
5. Add almonds and chicken stock. Bring to a simmer then reduce to low and cook, stirring occasionally, for about 5 minutes, until sauce has thickened slightly. Add bok choy and cook for about 1 minute to wilt.
6. Remove from heat and let cool for 1 minute. Stir through yoghurt and season to taste.
7. Add turkey meatballs to korma sauce and toss to coat.
8. To serve, spoon rice onto plates. Top with turkey meatballs and spoon over korma sauce. Sprinkle over coriander, squeeze over a lemon wedge and sprinkle with chilli flakes (if using).