Adapted from a recipe by Aarti Sequeira from Food Network Magazine.
Servings: 8-10
Total time: 30 minutes
Ingredients:
Sauce:
2 T vegetable oil
2 garlic cloves, minced
1/4 tsp ground ginger
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp paprika
1-15oz can tomato sauce
1 c water
Turkey:
2 T vegetable oil, divided
1/4 c pistachios, shelled
1/4 c yellow raisins
1/4 large onion, finely diced
1 red bell pepper, diced
16-20 oz ground turkey
1/2 tsp honey
1/4 c unsweetened soy milk
1/8 c cilantro, chopped
Directions:
Heat the oil for sauce in a small saucepan over medium heat. Add the garlic and cook until aromatic and just starting to brown, about 1 minute. Add the ginger, garam masala, cumin, and paprika and saute for about 30 seconds. Add the tomato sauce and water. Bring to a boil, then reduce heat and simmer until thickened, about 15 minutes.
While the sauce is reducing, heat 1 T of oil in a large pot over medium heat. Add the pistachios and raisins. Cook for 2-3 minutes or until the raisins swell up and the nuts are lightly toasted. Remove and set aside.
Heat another 1 T of oil over medium heat in the large pot. Add the pepper and onion. Saute until softened, about 3 minutes. Add the ground turkey. Cook until the turkey is browned, about 7 minutes. Drain and return to stove.
Pour the thickened sauce into the turkey mixture. Stir to combine and bring to a boil. Then reduce heat and simmer until thickened, about 5 minutes.
Remove from the heat. Add the honey, soy milk, and cilantro. Stir to combine. Serve with hamburger buns or naan.
Served on naan |
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