(Recipe courtesy of Indian Superfood by Gurpareet Bains)
Having so many blueberry anthocyanins, which aid memory power and promote fat loss, jutting around in a turkey curry, is something quite wonderful. A whopping amount of cinnamon, one of the top three of the world’s most powerful antioxidizing foods, further blasts this recipe into its superfood status. Yogurt and fresh cilantro help you to stay in tip-top shape by expediting the body’s digestive processes. You may assume this curry to be sweet in taste, but nothing could be further from the truth. The tart yogurt and superspices negate much of the natural blueberry sweetness and what we are left with is a light, yet traditional and tangy-tasting, curry.
7oz fresh or frozen blueberries (200g)
¾ oz bunch of fresh cilantro, coarsely chopped
2 tablespoons grated (peeled) fresh root ginger
3/4 teaspoon salt, or to taste
2 cups low-fat Greek yogurt (500g)
4 garlic cloves, finely chopped
3 tablespoons olive oil
1 teaspoon turmeric
2 tablespoons ground cinnamon
1 teaspoon chilli powder
14oz skinless, cooked, turkey breast meat, cut into bite-size pieces (400g)
1 teaspoon garam masala
extra chopped fresh cilantro, to garnish
In a food processor, blend together the blueberries, chopped cilantro, ginger, salt and yogurt to make a purée.
Place the garlic in a deep saucepan with the olive oil and cook over a low-medium heat until the garlic starts to turn a brown color – this should take no longer than 1–2 minutes. Add the turmeric, mix well and cook for about 20 seconds. Stir in the cinnamon and chilli powder and cook for a further 20 seconds.
Add the turkey meat, and mix well. Now slowly pour in the yogurt mixture, mixing it into the turkey, and then bring to a simmer over a low heat. Simmer, uncovered, for 10 minutes, stirring from time to time. Mix through the garam masala.
Garnish with the extra chopped cilantro and serve with Goji Berry and Green Pea Pilau.
One serving = 470%+ RDA
Recipe courtesy of Indian Superfood by Gurpareet Bains