NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey (93% lean)

0.5 cup Yukon gold potato

0.5 cup Green peas

0.33 medium Whole wheat tortilla

0.5 tsp Avocado oil

0.5 tsp Curry powder

0.25 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh cilantro

0.25 cup Fresh mint

1 tbsp Lime juice

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into very small cubes and boil in a small pot of water for 5-7 minutes until just tender, then drain and set aside.

• 3

  Heat the avocado oil in a skillet over medium heat; add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 4

  Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles as it cooks.

• 5

  Stir in the cooked potatoes, green peas, curry powder, garam masala, sea salt, and black pepper, cooking for another 3 minutes to allow the flavors to meld.

• 6

  Cut the whole wheat tortilla into four equal wedges; place a portion of the turkey mixture onto each wedge, fold into a triangle shape, and seal the edges with a small amount of water.

• 7

  Place the samosas on the prepared baking sheet and bake for 10-12 minutes until the tortilla is crispy and golden brown.

• 8

  While the samosas bake, pulse the fresh cilantro, mint, and lime juice in a small food processor until smooth to create the chutney.

• 9

  Serve the warm samosas immediately with the fresh mint-cilantro chutney on the side.