Slimming World: Tandoori turkey with spiced cauliflower 

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Slimming World

SERVES 4

READY IN 35 MINUTES PLUS MARINATING

250g fat-free natural yoghurt

2.5cm piece fresh root ginger, peeled and grated

3 garlic cloves, crushed

1½ tsp ground cinnamon

¼ tsp ground cloves

2 tbsp curry powder (heat level to your taste)

8 lean turkey steaks or escalopes, all visible fat removed

1 large cauliflower, broken into florets

low-calorie cooking spray

2 limes, halved, to serve

roughly chopped fresh coriander, to serve

vegetables, to serve

FOR THE APPLE RAITA

1 small red apple

300g fat-free natural yoghurt

good pinch of cayenne pepper, plus extra to serve

● Mix the yoghurt, ginger, garlic, cinnamon, cloves and 1 tbsp curry powder in a bowl. Season to taste. Make slashes in the turkey steaks, lay them in a shallow dish and pour over the yoghurt mixture. Turn to coat well, making sure you get the yoghurt into the slashes. Cover and chill for 8 hours or overnight.

● Put the remaining curry powder in a bowl with 500ml water. Mix well then add the cauliflower and soak for at least 5 minutes, then drain. Scrape off and discard most of the marinade from the turkey. Spray both the turkey and cauliflower with low-calorie cooking spray and cook on a griddle pan over a medium-high heat for 15 minutes or until charred and tender, tossing the cauliflower occasionally (or cook on the barbecue over a direct medium heat).

● Meanwhile, make the raita. Core and dice the apple and stir into the yoghurt with the cayenne pepper and a little seasoning. Dust with more cayenne pepper and chill.

● Divide the turkey, cauliflower, raita and lime halves among four plates, scatter over the coriander and dust with cayenne pepper. Serve with a selection of your favourite vegetables.

 



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