Tandoori Spiced Ground Turkey with Sweet Potato “noodles” and Roasted Asparagus
Serves 4
Ingredients:
Ground Turkey 12 oz
Tandoori Seasoning 2 tablespoons
Light coconut milk 1 cup
Tomato paste 3 oz
Onion, diced 1 small
Garlic, minced 3 cloves
Cilantro , chopped ¼ cup
Salt TT
Pepper TT
Sweet potato 2 large
Red wine vinegar 3 tablespoons
Asparagus 1 bunch
Olive oil ½ cup
Method of prep:
Preheat oven to 400 degrees. Peel and spiral slice sweet potatoes (zucchini or squash can be substituted if trying to cut carbs). Toss the spiralized potatoes in ¼ cup olive oil, red wine vinegar, 1 tsp salt, 1 tsp black pepper, and 1 tablespoon tandoori seasoning. Place potato spirals on a sheet tray and cook thoroughly (about 30 minutes). While the sweet potatoes are cooking, wash and trim asparagus. Toss in 3 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 10 minutes.
To make the turkey, heat a sauté pan or cast iron skillet over medium heat. Add remaining olive oil and onions. Cook onions to brown and soft. Add the garlic and tandoori seasoning and stir into a fragrant paste. Add turkey and brown on medium high heat until cooked thoroughly. Add the coconut milk and tomato paste and cook until thick (about 5 minutes stirring occasionally). Mix in half of the cilantro into the turkey mixture evenly.
To plate: Place a layer of “noodles” on the bottom of a plate. Top “noodles” with turkey and lean asparagus over the top. Garnish with remaining cilantro. Enjoy!
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