Natural tandoori turkey cutlets with lentils
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 12 G., saturated fats G., proteins 58 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 480, total fat 12 G., saturated fats G., proteins 58 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Natural tandoori turkey cutlets with lentils - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (150g) baby kale leaves (about 4 cups)
- 4 natural turkey cutlets (about 700 g)
- 1/2 cup 2% plain Greek yogurt
- 3 tbsp. l. olive oil
- 2 tablespoons tandoori paste
- 1 root (about 2.5 cm) ginger, peeled and sliced
- 3 crushed cloves of garlic
- 2 tbsp tomato paste
- 1 - 2 tsp seasoning garam masala
- 2 cans (420g each) of canned lentils, drained and rinsed
- Salt
- 1 cup fresh cilantro
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Cooking the dish according to the recipe:
- In a large resealable plastic bag, combine 1/4 cup yogurt, a tablespoon of olive oil, and the tandoori paste. Add the turkey cutlets and toss thoroughly to coat. Let marinate for 20 minutes.
- Meanwhile, blend the ginger and garlic in a blender until smooth. Heat a large saucepan over medium heat. Add a tablespoon of olive oil, then the ginger-garlic paste. Cook for 1 minute, until bubbly.
Add the tomato paste and garam masala and cook for another minute. Stir in the lentils. Add 1 cup of water and season with 1/2 teaspoon of salt. Bring to a boil and cook for about 7 minutes. Add the kale and 3/4 cup of cilantro; cook for about 2 minutes, until the kale has softened. Leave to simmer to keep the mixture warm. - Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Remove the turkey from the marinade, drain any excess liquid, and transfer the meat to the skillet. Cook for 4-5 minutes on both sides. Serve the turkey cutlets with lentils, garnished with the remaining 1/4 cup of yogurt and cilantro.
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