4 Servings
2 c Boneless turkey, skinned and cubed
1/2 c Plain low-fat yogurt
2 T Tomato puree
1 T Paprika
1 T Fresh grated ginger
1 cl Garlic, crushed
1 t Ground cumin
1/2 t Ground cardamom
1 T Sunflower oil
2 md Onions, sliced
1 Red pepper, seeded, cored and sliced
1/4 lb Okra, washed, drained and sliced
150 ml Water
Garnish
1/3 Coconut flakes, lightly toasted
Place the turkey in a bowl.
Mix together the yogurt, tomato puree, paprika, ginger, garlic, cumin and cardamom, and pour over the turkey.
Toss together, cover and leave in the refrigerator for 3 to 4 hours.
Pour the oil into a frying pan, then cook the onion over medium heat for about 3 minutes, until it is softened.
Stir in the pepper and okra, and cook for 2-3 minutes.
Gradually stir in the meat and marinade, and cook for 4-5 minutes.
Slowly stir in the water and bring to the boil, then cover and simmer for 10-15 minutes.
Sprinkle with coconut and serve with brown rice.
Calories per serving: 233. Fat per serving: 9g.
