Prep time: Cook time: Makes: 8 servings
- 1/2 cup (125 mL) plain nonfat yogurt
- 3 tbsp (45 mL) ground almonds
- 2 tbsp (25 mL) minced fresh ginger
- 1 tsp (5 mL) garam masala
- 1/2 tsp (2 mL) ground cumin
- Pinch each ground cinnamon and cloves
- 1 large boneless skinless Ontario turkey breast (about 2 lb/1 kg), chopped
- 1 tbsp (15 mL) butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) cayenne pepper
- 1 can (28 oz/796 mL) crushed tomatoes
- 1/4 cup (50 mL) chopped fresh cilantro
In large bowl, whisk together yogurt, ginger, almonds, garam masala, cumin, cinnamon and cloves. Stir in turkey to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
In large nonstick skillet, melt butter over medium heat and cook onion, garlic and cayenne for about 4 minutes or until softened. Add tomatoes and stir to combine. Bring to a gentle boil and stir in turkey mixture and cilantro. Cook, stirring for about 12 minutes or until turkey is no longer pink inside.
Tip: Garam masala is a blend of ground spices that has an intense flavour for this recipe. It can include a variety of peppercorns, cloves, mace, cumin, cardamom and nutmeg to name a few. It has a great blend of sweet and savoury spices to create a warmth in the dish.
Ground almond substitution: You can substitute fine dry breadcrumbs or all-purpose flour for the almonds if there is a nut allergy. The almonds help thicken the sauce.
Freezer friendly: Feel free to freeze any leftovers for up to 2 weeks in individual containers to warm up for an easy dinner or lunch.
Per serving: About 216 cal, 29 g pro, 5 g total fat (2 g sat fat), 13 g carb, 3 g fibre, 65 mg chol, 222 mg sodium. %RDI: iron 21%, calcium 8%, vit A 5%, vit C 20%