Skinny Turkey and Veg Korma
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Skinny Turkey and Veg Korma calories by ingredient
Introduction
from My Big Fat Diet Show on channel 4. Changed slightly to add veg but all credit to Matt Dawson. from My Big Fat Diet Show on channel 4. Changed slightly to add veg but all credit to Matt Dawson.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 dice
optional: add cooked potato, carrot, peas, beans and other veg to sauce. Not included in nutritional count.
Directions
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.