Turkey Meatball Curry and Daal

Turkey meatball curry and daal with greens

This is the second dish in my “Slow Carb Mystery Box” challenge.

Lisa challenged me to make ground turkey taste good. I may be biased, because I like it already, but I think I delivered with this one.

And sure, my presentation needs work, but you should have smelled the house while I was cooking. It was amazing. I still smell it this morning! (Although that’s what happens when you cook with Indian spices).

In today’s meal, I made ground turkey meatballs in a curry sauce. Red lentils (turned green by the curry) on the side with roasted mustard greens round out the plate. It’s a bit spicy, but it’s the kind of heat that passes when you’re done eating. It really turned out well.

I’m listing out the ingredients in the order I used them, and I used several more than once, so that’s why they’re listed as “divided”.

Ingredients

Lentils (optional, not paleo friendly)

  • 1/2 c red lentil
  • 1 1/2 c water
  • 1/2 onion, chopped finely
  • 1 tbsp garam masala

Meatballs

  • 1 tbsp curry, divided
  • 1 lb ground turkey
  • 3 thai basil leaves
  • 1/2 onion, diced, divided
  • 5 cloves garlic, minced, divided
  • 1 egg
  • 2 tbsp butter chicken masala, divided
  • 1/2 tbsp oil
  • 1/4 or less c coconut milk
  • 2 c mustard greens, sliced into strips
  • salt and pepper to taste

Directions

  1. In a saucepan, add the lentils, 1/2 onion, water, and garam masala and let simmer until the consistency you like.
    In a medium bowl, combine the ground turkey, thai basil leaves, 1/4 onion, 3 garlic cloves, egg, and 1 tbsp butter chicken masala. Mix it all together well.
  2. In a skillet, heat up the oil and toss in the rest of the onion and garlic. Cook until soft, adding 1 tbsp butter chicken masala and 1/2 tbsp curry after a few minutes.
  3. Form the ground turkey into balls and place into the skillet with the curry. When you’ve added as many as you’ll want, cover and let cook on medium to medium-high heat. After several minutes (when they start to become firm), flip to cook from the other side.
  4. While the meat cooks, put the mustard greens with a tad of olive oil into a baking dish. Sprinkle salt, pepper, and a but of garam masala or curry and toss. Place under a low broiler until slightly crispy. Check often so you don’t burn it. Toss again once during roasting.
  5. When the meat is cooked plate them, leaving the curry sauce in the pan. Add the coconut milk enough to cream it up a bit and take the flavor that’s sticking to the pan. Pour over meatballs and add your favorite garnish.
  6. Plate the rest of the food and enjoy!

Yields two crazy-good meals!

I’m really having fun with this challenge, and I hope you are too. I’m still trying to figure out what the third one will be, but if I can find it I’ll be tackling beef tongue.

Have you made anything using the items in my mystery box list?

-j

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Comments

  1. I love the idea of using a curry sauce with meatballs like this….I never would have thought of that. I make chicken tikka masala every now and then, so I’m thinking that next time I might give it a go like this instead. Thanks for the idea!

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