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”.
Lentils (optional, not paleo friendly)
- 1/2 c red lentil
- 1 1/2 c water
- 1/2 onion, chopped finely
- 1 tbsp garam masala
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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?