NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground turkey

0.5 cup Yukon gold potato

0.25 cup Green peas

0.25 cup Yellow onion

0.5 tsp Avocado oil

0.5 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Cumin seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Whole wheat tortilla

0.25 cup Fresh cilantro

0.25 cup Fresh mint leaves

1 tsp Lemon juice

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Steam or boil the diced Yukon gold potato until just tender, then drain and set aside.

• 2

  In a large skillet over medium heat, add the avocado oil and toast the cumin seeds until they begin to sizzle and release their aroma.

• 3

  Add the finely diced yellow onion, grated ginger, and minced garlic to the skillet, sautéing until the onion is soft and translucent.

• 4

  Incorporate the ground turkey into the skillet, breaking it into small crumbles with a spatula, and cook until completely browned.

• 5

  Stir in the cooked potato, green peas, garam masala, turmeric, sea salt, and black pepper, mixing thoroughly to coat the ingredients in the spices.

• 6

  Slice the whole wheat tortilla into three equal rectangular strips; place a portion of the turkey and potato mixture at one end and fold into a tight triangle shape.

• 7

  Arrange the folded samosas on a parchment-lined baking sheet and bake at 400°F for 10-12 minutes until the exterior is golden and crisp.

• 8

  While the samosas bake, pulse the fresh cilantro, mint leaves, and lemon juice in a small blender with a tablespoon of water until a smooth, vibrant chutney forms.