NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

0.5 cup Yukon gold potato

0.25 cup green peas

0.5 medium whole wheat tortilla

0 tsp avocado oil

0.25 cup non-fat Greek yogurt

1 tbsp fresh cilantro

0.5 tsp cumin seeds

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and dice the Yukon gold potato into small 1/4-inch cubes. Boil in a small pot of water for 5-7 minutes until tender, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, add the ground turkey, minced garlic, and minced ginger. Cook until the turkey is browned and cooked through.

• 4

  Stir in the boiled potatoes, green peas, cumin seeds, garam masala, turmeric, sea salt, and black pepper. Sauté for 2-3 minutes to toast the spices, then remove from heat.

• 5

  Cut the whole wheat tortilla into three long, equal strips. Place a portion of the turkey and potato mixture at one end of a strip and fold it diagonally into a triangle shape, tucking the end in to seal.

• 6

  Place the samosas on the prepared baking sheet and lightly brush the tops with avocado oil.

• 7

  Bake for 12-15 minutes, flipping halfway through, until the edges are golden brown and crispy.

• 8

  While the samosas bake, finely chop the cilantro and stir it into the Greek yogurt to create a zesty dipping chutney.

• 9

  Serve the warm samosas immediately with the cilantro-yogurt dip on the side.