This is based on one of Aarti Sequeira’s recipes from the Food Network.  My spin on it is to make healthier, lighter, and even more flavorful.
Serves 4.

For the meatballs:

1 pound ground turkey
1 green serrano, minced, or, if you can’t find them, a jalapeno or two
2 tsp minced fresh ginger
2 tbsp minced fresh cilantro
2 tbsp non-fat plain yogurt
zest of one lime
kosher salt

For the curry:

2 tbsp canola oil
1/2 tsp mustard seeds
1 onion, diced (about 1 cup)
5 cloves garlic, minced
1, 1-inch piece ginger, peeled and minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
2 medium tomatoes, finely diced
1 tbsp flour
1, 14-oz can low-fat coconut milk
1/2 tsp Worcestershire sauce
2 tsp brown sugar
2 tbsp non-fat yogurt
2 tbsp minced fresh cilantro
juice of 1/2 lime (about 2 tsp)
splash of rice wine vinegar
1 lb whole wheat spaghetti

In a large bowl, mix together the turkey, serrano, ginger, cilantro, yogurt, lime zest and 1 tsp of kosher salt lightly until it just comes together; don’t overmix.  Happily grab clumps of meat and roll delicately into ball-form; figure about 30 tablespoon-sized turkey yummies.

Then, grab a large heavy-bottomed skillet, ideally a cast-iron, and heat the canola oil until very hot and shimmery.  Add the mustard seeds and quickly clamp a lid over it, because they will go POP POP POP and try to assault you.

After the noise subsides, add the onions, garlic, ginger and cook, stirring regularly, until golden brown.  Add coriander, cumin, and cayenne and let cook for 30 seconds, stirring constantly, to let the spices bloom.  Add the diced tomatoes and brown sugar and cook for 5 more minutes, until they’re soft and squishy.  Add flour and cook for 1 minute, stirring constantly.

Add the coconut milk, yogurt, 1/4 cup water, 1 tsp salt, and a splash of rice vinegar and bring to a boil.  Reduce to a simmer, add the meatballs, and cook until the meatballs are cooked through, about 15-20 minutes (depending on how big you made your balls).  Meanwhile, bring a pot of salted water to the boil and add your pasta, cooking to al dente.

When the meatballs are cooked through, add the cilantro and lime juice, and serve over the whole wheat pasta.