A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas.
Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.
Moroccan spice blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pack of ground turkey breast
1 can of drained chickpeas
1 carton of passata
1 onion finely chopped
1 red pepper finely chopped
2 carrots finely chopped
2 tbsps of coconut oil
1 tsp salt
Blend all the spices together and mix with I tablespoon of coconut oil
With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.
Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata.
Bring to the boil then summer for 20 minutes until the sauce reduces.
Finding a healthy recipe which doesn’t contain truck loads of corn flour, arrowroot or tomato ketchup is near on in possible so I decided to try inventing my own sauce as essentially sweet and sour is basic and as it says on the tin – sweet components mixed with sour components.
I was worried my sauce wouldn’t be thick enough without the aid of an thickening agent and did consider using chia seeds, however, it reduced down well so left them out. Maybe next time I’ll experiment with them.
Sweet and Sour Sauce ingredients:
25g coconut sugar (can use honey, agave or rice syrup)
25g white wine vinegar
75g tomato purée
1 teaspoon garlic granules
1 tbsp of GF soy sauce
Sweet and Sour Sauce cooking method:
Addall the ingredients in a pan, bring to the boil then simmer for 10 minutes.
If the mixture looks too thick for a pouring sauce add some cold water to thin out and continue to simmer.
Raw tiger prawns
3 sping onions
1 green pepper
1 red pepper
2 tbsp coconut oil
2 garlic cloves
200g fresh pineapple cubed
Once you’ve made the sweet and sour sauce set it to one side while you prepare the prawns and vegetables.
Heat the coconut oil in a wok adding the crushed garlic cloves and raw prawns. Cook until pink.
Next add all the veg (chopped) except for the pineapple, and fry off. Once soft add the pineapple and sweet and sour sauce and cook for a further two minutes.