Curried Turkey Sloppy Joes
, Serves 6
Ground turkey simmered with curry spices and tomatoes, finished with Greek yogurt and piled onto potato buns.
| 2 tablespoons avocado oil | Cook veg in oil, 3-4 min | Cook turkey, 4-6 min; drain fat | Toast spices, 2 min | Stir in paste, tomatoes, broth, sugar | Simmer 4 min until thickened | Reduce heat, stir in yogurt | Garnish with cilantro | Ladle onto buns, top with serrano |
| 75 g finely diced red bell pepper | ||||||||
| 115 g finely diced yellow onion | ||||||||
| 3 garlic cloves, minced | ||||||||
| 450 g ground turkey (93/7) | ||||||||
| 1 teaspoon grated ginger | ||||||||
| 1 teaspoon kosher salt (plus more to taste) | ||||||||
| 1/2 teaspoon ground black pepper | ||||||||
| 2 tablespoons curry powder | ||||||||
| 1 teaspoon garam masala | ||||||||
| 1 teaspoon ground cumin | ||||||||
| 1/4 teaspoon cayenne pepper (optional) | ||||||||
| 1 tablespoon tomato paste | ||||||||
| 1 (15-ounce / 425 g) can crushed tomatoes | ||||||||
| 120 ml low-sodium beef broth | ||||||||
| 1 tablespoon coconut sugar | ||||||||
| 80 g whole milk Greek yogurt | ||||||||
| 15 g finely chopped cilantro | ||||||||
| 1 serrano pepper, thinly sliced (optional, for serving) | ||||||||
| 6 potato hamburger buns (for serving) |
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