Natural tandoori turkey cutlets with lentils – detailed recipe. Nutrition value per serving: (total 4) Calories 480, total fat one 2 g., Saturated fat g., Proteins 58 g., carbohydrates 33 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 45 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (150 gr.) Small leaves of kale kale (about 4 tbsp.)
- 4 natural turkey cutlets (approximately 700 gr.)
- 1/2 tbsp. 2% Greek Filler Yogurt
- 3 tbsp. l olive oil
- 2 tbsp tandoori pasta
- 1 root (about 2.5 cm.) Ginger, peeled and chopped sliced
- 3 minced cloves of garlic
- 2 tbsp. l tomato paste
- 1 – 2 tsp seasonings garam masala
- 2 cans (420 gr. Each) canned lentils; liquid drain, rinse the lentils
- Salt
- 1 tbsp. fresh cilantro
Recipes with similar ingredients: turkey, kale, kale, lentils, tomato paste, garam masala, ginger root, garlic, cilantro
Recipe preparation:
- In a large, resealable plastic bag, mix 1/4 tbsp. yogurt, a tablespoon of olive oil and tandoori paste. Add turkey cutlets and shake thoroughly so that the meat is completely coated with a mixture. Leave to marinate for 20 minutes.
- Meanwhile, in a blender, mix ginger and garlic until smooth. pasty mass. On medium heat, heat a large stewpan. Add a tablespoon of olive oil, then the resulting ginger and garlic paste. Cook a minute until bubbles form. Add tomato paste and seasoning to gara masala and cook more a minute. Stir in the lentils. Add 1 cup water and season 1/2 tsp salt. Bring to a boil and cook for about 7 minutes. Add cabbage kale and 3/4 tbsp. cilantro; cook for about 2 minutes, until cabbage will not become softer. Leave to simmer so that the mixture does not has cooled down.
- Heat over a large frying pan over moderate heat. Add a tablespoon of olive oil. Take out the turkey from the marinade, remove excess fluid and transfer the meat to the pan. Fry with two sides for 4-5 minutes. Serve turkey cutlets with lentils, decorating the remaining 1/4 tbsp. yogurt and cilantro.
