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.