Turkey is a universally healthy protein. This recipe is from Family Circle October 2014 issue
My husband is Italian and doesn’t like cumin flavored food. I found this to be quite good.
Turkey Indian Madras Pie
Ingredients
- 2 TBSP Olive Oil Extra Virgin
- 1 Package Turkey Ground Large 20.8 oz, I used 16 oz
- 1-2 Cups Carrots Peeled and Sliced
- 3 Medium Parsnips Peeled and Sliced
- 2 tsp Ginger Ground
- 1 tsp Cumin Ground
- 1 tsp Coriander Ground
- 1/2 tsp Cinnamon Ground
- 1/2 tsp Turmeric Ground
- 1 Cup Peas Frozen
- 1/2 Cup Almond Milk Unsweetened 30 calorie
- 2 TBSP Butter Unsalted or Ghee
- 1 Large Potato diced, boiled, mashed
Notes
Heat oven to 350. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat; cook, boiling, for 12 minutes. Drain and return to pot.
Meanwhile heat oil in a large, lidded 3 to 4 qt flameproof dish over medium-high heat. Crumble in turkey and cook, breaking apart with a wooden spoon for 4 minutes. Stir in carrots, parsnips, ginger, the cumin, coriander, cinnamon, turmeric, cayenne and 1/2 cup water.
Cover and cook over medium heat, stirring once or twice, for 7 minutes, adding more water inf necessary.
Uncover and stir in peas. Cook for 2 minutes, then remove from heat.
Mash potatoes in pot with almond milk, butter and 1/4 teaspoon salt. Spread potatoes over turkey mixture in dish and sprinkle with cayenne, if desired. Bake, uncovered at 250 for 20 minutes.
Cheese is optional.
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Thank you. Blood Type B does well with cheddar. Other blood types can use mozzarella or feta
This looks quite tasty, but cinnamon is a no-no/avoid for Blood Type B.
I believe I used turmeric. Since it is an Indian Madras pie