Skinny Turkey and Veg Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients * 1 tbsp olive oil * 2 onions, finely chopped * 2 large cloves of garlic, crushed * 2cm of ginger, peeled and grated * ½ tsp ground cinnamon * ¼ tsp ground nutmeg * 2 tsp garam masala * 1 tsp ground black pepper * 1 tsp medium curry powder * 150ml Greek yoghurt (not fridge cold) * 100ml milk (not fridge cold) * 500g turkey breast, cut into one inch diceoptional: add cooked potato, carrot, peas, beans and other veg to sauce. Not included in nutritional count.
Serves 4.
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
2. Add the garlic and ginger for a further 2 minutes.
3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.
4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.
5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.
6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve
Number of Servings: 4
Recipe submitted by SparkPeople user LULULUCY.
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
2. Add the garlic and ginger for a further 2 minutes.
3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.
4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.
5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.
6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve
Number of Servings: 4
Recipe submitted by SparkPeople user LULULUCY.
Nutritional Info Amount Per Serving
- Calories: 370.3
- Total Fat: 6.2 g
- Cholesterol: 55.8 mg
- Sodium: 1,293.9 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 2.3 g
- Protein: 29.0 g
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